The sauce from this recipe is good on its own with pasta, but it's with the beans and veggie-sausages that it really shines.

You can easily substitute in other vegetables, to use up whatever you have in the fridge or garden.

Serves 4.

Ingredients:

• 2 onions
• 2 carrots
• a large courgette
• 2 tbsp olive oil
• 2 tins of chopped tomatoes
• 1 tbsp fresh thyme leaves
• 400g canellini or butter beans, cooked weight
• a packet of vegan sausages - use a textured protein variety, as vegetable ones will disintegrate in the sauce

Directions:

1. Heat the oven to 200°C/390°F.
2. Peel and quarter the onion.
3. Wash the carrots and courgette, top and tail them and chop into large chunks.
4. Toss the chopped vegetables in the olive oil and thyme and roast for 30-40 minutes, until browning nicely.
5. While the vegetables are roasting, cook the sausages according to the manufacturers' instructions, and then chop them into bite sized pieces.
6. Allow the vegetables to cool a little, then combine them with the tomatoes in a food processor. Blend to a smooth sauce.
7. Combine the sauce, beans and chopped sausages in a pan. Heat until everything is thoroughly warmed through.
8. Serve with rice or pasta.