Tofoo Sizzlers Tomato and Pepper Cassoulet

Serves 2 • Prep 10 min • Cooking 20 min
Vegan
Get this stuff
  1. 1 pack Sage and Onion Sizzlers
  2. Olive Oil
  3. 1 Onion
  4. 2 cloves garlic
  5. 2 tbsp tomato puree
  6. 1 tbsp smoked paprika
  7. 1 tin chopped tomatoes
  8. 1 red chilli
  9. 1 red pepper
  10. 1 tin cannellini beans
  11. 150g baby spinach
  12. 300ml vegetable stock
To Serve
  1. Crusty breads
Do this stuff
  1. Heat a deep frying pan and add a glug of olive oil.
  2. Add the Sizzlers and brown on all sides for a couple of minutes. Put to one side.
  3. Chop the garlic and onion and add to the pan, cooking until caramelised.
  4. Chop the pepper and red chilli and add to the pan, stirring for a couple of minutes.
  5. Add the tomato puree and smoked paprika and cook for a couple of minutes stirring every so often.
  6. Add the tinned tomatoes and veg stock then add the browned Sizzlers.
  7. Cook for a couple of minutes until thickened then add the spinach and beans.
  8. Cook until the spinach has wilted then season with salt and pepper.
  9. Serve the Tofoo Sizzlers cassoulet with warm crusty bread for dipping.
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