3large apple sage vegan sausagesI used Field Roast, cut into 1-inch pieces or crumble with your hands into a more ground-meat-like texture
1medium-sized yellow onionfinely chopped
3large cloves of garlicfinely chopped
1small applecored, peeled, and finely chopped
2tbsp.fresh sagefinely chopped or sliced
1tbsp.fresh thymefinely chopped or sliced
1tsp- 1 tbsp. vegetable stock paste
1/4cupdry white wine
1cupblack kalefinely chopped
1/2cupof a cooked white bean of choiceoptional
1/2cuphomemade cashew cream
juice of half a lemon
1/2cupvegan parmesanregular parmesan is fine too
pinchof sea salt and fresh cracked pepper
Bring a large pot of water to a boil and salt generously. Cook pasta of choice as instructed or desired. Reserve 1/2 cup of cooking water and strain.
To a large saucepan add the vegan butter and heat on medium-low till melted. To the pan, add the sausage and cook for around 5-6 minutes on medium-low heat. You do not want to overly brown the vegan meat, so cook it gently.
Remove the sausage from the pan and add in the onion, garlic and celery. Cook for 3-4 minutes on medium-low heat or until translucent. Once again, you don't want these veggies to brown too much, so keep an eye on them. Once you are happy with the colour of the onions, add in the apple, sage and thyme. Stir till well combined and cook for another 3-4 minutes.
Increase heat to high and add in the vegetable stock paste and water. Stir till the liquid has reduced by almost half. Now you can add in the wine and cook down till the liquid has reduced to almost half again.
To the pot, add in the black kale and white bean of choice. Stir till well combined and cook for around 3-4 minutes or until the bean is hot throughout. Add the sausage back to the pan and finish with your cashew cream. Bring the mixture to a gentle boil and simmer for 3 or so minutes. At the last minute, add your lemon and parm! Be sure to taste test the dish for salt before seasoning as your sausage/parm may already be quite salty. Once determined, season as desired with salt and pepper.
Combine the pasta with the sauce. If the sauce is too thick simply add in a bit of the pasta water bit by bit (around 1 tbsp at a time) till you read your desired consistency.
Serve with fresh thyme and sage.
If you do not have vegetable stock paste just use 1 cup of vegetable broth and omit the 1 cup of boiling water.