2 sticks celery, chopped
2 garlic cloves, chopped
1 onion, chopped
handful fresh parsley, chopped, to serve
2 red, yellow or orange peppers, chopped
400g/14oz leftover cooked beans or pulses, such as chickpeas, butter beans, black beans, kidney beans, cannellini, pinto and baked beans
400g/14oz tin tomatoes or passata (or use a mix of tinned and fresh tomatoes)
rice and salad, to serve
salt and freshly ground black pepper
1 tbsp chipotle paste or harissa paste
2 tbsp oil
1 tsp dried oregano
1 tbsp tomato purΓ©e
300ml/10Β½fl oz vegetable stock
8 vegan sausages