Vegan sausage casserole - delicious. magazine

Ingredients

• 2 tbsp sunflower oil
• 8-12 vegan sausages
• 1 large onion, roughly chopped
• 3 large carrots, peeled and cut into 3cm chunks
• 1 small (500g) swede or celeriac, peeled and cut into 2cm chunks
• 3 celery sticks, thickly sliced, plus any celery leaves to garnish
• 2 parsnips, peeled and cut into 2cm chunks
• 2 bay leaves
• 1½ tbsp chopped fresh herbs such as thyme, rosemary and/or sage
• 1 tbsp tomato purée
• 175ml vegan red wine
• 1 tbsp wholegrain mustard
• Pinch freshly grated nutmeg
• 1 vegetable stock cube
• 400g tin butterbeans, rinsed and drained
• 150g vacuum-packed cooked chestnuts