This wonderful one-pot meal features a host of gorgeous vegetables, making it perfect for a bonfire night supper. It’s topped with a cobbler – large scone-like dumplings made with the Aquafaba, which puff up as they bake and become fluffy and light. There’s enough goodness in the whole meal, but if you fancy adding something green on the side, steam Tenderstem broccoli to serve, too.
- 2 tbsp olive oil
- 6 vegetarian sausages
- 1 large red onion, chopped
- 1 leek, sliced into rounds
- 1 small butternut squash, weighing around 600g, peeled and chopped into 2cm chunks
- 1 each red and yellow pepper, both deseeded and chopped
- Salt and freshly ground black pepper
- 400g can cannellini beans, with their liquid
- 1 tbsp tomato purée
- A good pinch of chilli flakes
- A couple of sprigs of thyme, plus extra to serve, if you like
For the cobbler
- 275g self-raising flour, sifted
- 15g flat-leaf parsley, chopped finely – stalks and all – plus a little extra to garnish
- 10g nutritional yeast, plus extra to sprinkle
- ¼ tsp each salt and freshly ground black pepper
- 3 tbsp olive oil
- 200ml OGGS Aquafaba
- Heat half the oil in a large ovenproof casserole pan, over a medium heat, and fry the sausages for a couple of minutes on each side until browned. Lift out and transfer to a board.
- Add the remaining tablespoon of oil, then add the prepared red onion, leek, squash, peppers and season well. Give everything a really good stir, cover and cook over a low to medium heat for 8-10 minutes until the vegetables start to soften. Stir every now and then to ensure everything is cooking evenly.
- Meanwhile slice each sausage in half – on the diagonal if you like.
- Add the beans, including the liquid from the tin, the tomato purée, chilli flakes and thyme. Then, fill the empty bean can with water and pour into the pan, season again and stir everything together.
- Next, lay the sausage pieces on top of the bean stew and just nudge them down to tuck them under the liquid. Cover the pan with a lid, bring to a simmer over a medium heat, then turn the heat down low and simmer for around 20
- Preheat the oven to 200°C/180°C if you have a fan oven/gas mark 6. About 5 minutes before the stew has finished simmering, put the flour into a large bowl and season well. Stir in the parsley, nutritional yeast, salt and pepper, then make a well in the centre.
- Whisk the oil and Aquafaba in a large jug, using a balloon whisk, for 2 minutes. It will become really frothy the longer you whisk. Pour into the flour mixture and stir everything together to make a dough. Take the lid off the pan and carefully dollop six large, heaped spoonfuls of the dough onto the stew, evenly spaced apart. Sprinkle each one with a little more nutritional yeast.
- Transfer the casserole pan to the oven and bake, uncovered, for 20 minutes. The dumplings will puff up to about twice their size and have formed a lovely crust on top. Carefully lift a dumpling into each bowl, then spoon the sausage and bean stew around it. Scatter over a little more chopped parsley or thyme and serve.