Main Meal

Vegetarian Cajun Sausage and Cannelloni Bean Stew

Prep: 10 minutes Cook: 1 hour 20 minutes Serves: 10 Print


  • 50ml oil
  • 2 onions, peeled and diced
  • 2 clove garlic, crushed
  • 500g tofu pancetta*
  • 1.5kg vegan sausages cut
  • 350g mixed peppers, sliced
  • 250g mushrooms, sliced
  • 700g fresh tomatoes, diced
  • 40g Cajun seasoning
  • 700ml water
  • 4tbsp tomato purée
  • 400g cannelloni beans, drained
  • 20g Bisto Reduced Salt Gravy Granules
  • Salt and pepper to taste
*Chefs tip: Substitute Tofu pancetta with Vegan bacon bits. This also works really well served in a Yorkshire pudding.


Please check the ingredients declaration on the products you use making this recipe.
Cereals containing gluten

Suitable for



  1. Put the oil in a hot pan. Add the onions and garlic, and cook for five minutes.
  2. Add the tofu, pancetta, and the sausage and cook for a further 2 minutes.
  3. Add the peppers, mushrooms, tomatoes and Cajun spices, and cook for a further 5 minutes.
  4. Add the water, tomato purée, and cannelloni beans, and stir.
  5. Bring to the boil, and add the Bisto Reduced Gravy Granules. Return to a simmer, cover and cook for 20 minutes.
  6. Serve with rice.
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