Vegan sausage casserole

1 Heat a non-stick frying pan and cook the sausages until evenly browned. Remove from the pan and set aside.

2 Cook the lentils in a saucepan of boiling water for 10 min, then drain. Meanwhile, cook the basmati rice in another pan according to the pack instructions, then drain and keep warm.

3 While the lentils and rice are cooking, heat the sunflower oil in the frying pan used to cook the sausages. Add the onion and cook until softened. Add the mushrooms and pepper and cook for a few more min.

4 Add the curry powder and tomato purée to the vegetable mixture and stir to coat. Heat through, then add the tinned tomatoes, baked beans and 1/2 cup water. Simmer for 5 min.

5 Return the sausages to the frying pan along with the lentils and peas. Cook for 5 min to heat through. Stir in the sultanas (if using), then serve the casserole with the rice, sprinkled with the parsley.