Made this last night for the first time and it was fab. Thought I’d share.

It’s based around a recipe in a Good Food 101 Veggie Recipes (or something like that). Anyway that’s how it started out.

So, you’ll need:

Courgettes (3)
Large Jar tomato pasta sauce (Sainsbury’s in UK appear to have a new range of pasta sauces, suitable for vegan and labelled as such. I grabbed a tomato and herb one)
Some white wine
Two Tins flageolet beans
Fresh Rosemary
Smoked paprika
Salt and pepper
Vegan marg

I made this in a large shallow pan as it looked good and worked with garlic bread on top.

Chop and sauté onion in oil. Cut courgettes and carrots into chunks and add to pan. Keep turning and cooking until courgettes are browned a bit. Add wine and reduce by half.

Add beans, sauce, rosemary, paprika, olives and bring to boil. Allow to cook for ten minutes. Season as required.

Meanwhile, prepare garlic bread. Mush up garlic and mix into margarine. Slice baguette diagonally about an inch thick. Spread garlic butter on one side (quite thickly).

Arrange garlic bread on top of pan and put under hot grill for ten mins until bread is toasted. Buttered side up of course!

Serve and enjoy. Here’s what mine looked like.