A lighter, Very Good twist on a rustic classic. Our apple and leek plant-based sausages add the perfect herby flavour to the beans and aromatics in this recipe created by our co-founder, James. It’s great on its own, as an appetizer, or a side dish (especially for a Roast Beast Feast).
- 1 package Very British Bangers (400g)
- 2 15oz cans of white beans
- 200g baby spinach
- 1 small red onion
- 1 clove garlic
- 3 tablespoons olive oil
- Optional: 1tsp chili flakes
- Optional: Zest of one lemon
Crumble bangers into a bowl and set aside. Finely slice the red onion and mince the garlic.
Heat a skillet or pan to medium heat, add olive oil and gently cook onions for 2-3 minutes until translucent. Add bangers and increase heat to medium-high. Cook the bangers and onions until they start to brown. Add garlic and cook for 2 mins.
Add beans and cook for 4-5 minutes on a low heat. Add spinach and cook until wilted.
Season with salt and pepper and serve. Optional: sprinkle with chili flakes and lemon zest.
Be sure to share your vegan Bangers and Beans with us using #TheVeryGoodButchers and tagging @theverygoodbutchers so we can see!