These vegan sausages with butter beans and spinach make a quick and easy meal. Combining your favourite vegan sausages with creamy butter beans, onion caramelised with balsamic vinegar and a big handful of leafy spinach.
Recipe inspo
It’s week number six without a proper kitchen and I have never been more pleased with myself for planning ahead. Before the kitchen was cruelly (and necessarily) taken away from me during the building works, I prepared and photographed a whole bunch of recipes for you. And this is another one of those!
I first started making this meal in the campervan in Australia. I was craving some butter beans and wanted to make them extra garlicky and sweet. We had a bag of spinach leftover from another recipe that needed to be used so I paired everything together.
While whipping up this quick dinner under the shade of a tree in Agnes Water, I watched Rob mucking about with the drone we’d purchased. Travellers + drone = a walking flying stereotype. We leaned into it!
Rob had been following a bush turkey wandering around the campsite with the drone when out slunk a monitor lizard. Next thing we know, the monitor lizard was chasing after the bush turkey, the drone was chasing the monitor lizard and Rob was chasing after the drone.
After laughing about it for a while and watching the footage back, this stew of sorts was ready and OMG was it delicious. Paired with sausages and some crusty bread, it was definitely something I wanted to make again.
Since we’ve gotten home it has become a regular in our meal rotation. It’s perfect for lunch or a light dinner. And the leftovers are amazing on buttery toasted sourdough the next day.
What are bush turkeys I hear you ask?
The Australian brushturkey, or bush turkey as we know them as, is found all over eastern Australia. They’re brazen creatures and loved crashing our picnics at lunch and scoping out for crumbs on the campsite at dinner time.
They’re actually pretty interesting when you read into them. As a fully protected species in Queensland, bush turkeys are threatened by habitat destruction. They’re the most ancient member of their family dating back 30 million years. And they bury their eggs in a metre height mound that the baby birds have to fight their way out of when they hatch!
Anyway, enough about bush turkeys. Scroll on for the recipe.
I’d love to hear what you think of this recipe. Let me know in the comments below or on Instagram @somethingwithflavour.
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Vegan sausages with butter beans and spinach
- Total Time: 30 minutes
- Yield: 2 1x
- Diet: Vegan
Description
These vegan sausages with butter beans and spinach make a quick and easy meal. Combining your favourite vegan sausages with creamy butter beans, onion caramelised with balsamic vinegar and a big handful of leafy spinach.
Ingredients
- 6 caramelised onion vegan sausages – or whatever sausages you fancy
- 2 teaspoons olive oil
- 1 small white onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 2 teaspoons ground coriander
- 400 grams tinned butter beans, drained and rinsed
- 200 ml vegetable stock
- 200 grams spinach
- Salt and pepper
- ½ lemon, juiced
Instructions
- Cook the sausages according to packet instructions.
- Add the olive oil to a frying pan and slowly cook the onion over a low/medium heat. When the onion has softened, add in the garlic, balsamic vinegar and ground coriander and allow the mixture to caramelise for 5 minutes.
- Tip in the butter beans and cook for a couple minutes further before adding in the stock. Turn the heat up to medium/high and bring the stock to the boil, reduce the heat to medium so the stock simmers and reduces by half – this should take approx 5 minutes. Once reduced, add the spinach and let it wilt down.
- Once the spinach has wilted and the sauce has thickened, squeeze in the juice of half a lemon and season with a good grind of pepper. Add onto a plate with the sausages. Dig in and enjoy!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Hob
Nutrition
- Serving Size: 1 portion
- Calories: 426
- Sugar: 5.7g
- Sodium: 985.2mg
- Fat: 21.2g
- Carbohydrates: 27.1g
- Fiber: 14g
- Protein: 27.6g
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