500mlvegan vegetable stock(we use Marigold Vegan Bouillon)
Salt and pepperto taste
300gbutternut squashpeeled, seeds removed and diced
1300g tincannellini Beansdrained and rinsed (or any white beans will do)
2400g tinschopped tomatoes
225gself raising flour
75mlmild flavoured non-dairy milk(e.g. oat milk)
Pre heat oven to 200°c (180°c for fan assisted)
Sieve the flour into a large mixing bowl, add the margarine and rub together until it resembles breadcrumbs.
Add the milk, just a little at a time, mixing together with your hands until you have a firm dough and set aside to rest for 10 mins.
Roll out the dough to approx 1 cm thick then using a cookie cutter (round or star work well), cut out shapes for the top. You should get 10-12 depending on what size cutter you use.
Put the sausages on a greased baking tray in the oven for approx 15 mins.
Meanwhile, heat the oil in a large saucepan and gently fry the onion, garlic and celery until soft, stirring to make sure they don't burn.
Add the spices and cook, stirring all the time for 2 mins to coat the vegetables.
Add the remaining vegetables, the chopped tomatoes, tomato puree, dried herbs, beans and stock. Bring to the boil, then reduce to a simmer, put a lid on and cook for 15 - 20 mins, until the vegetables are soft.
Meanwhile, take the sausages out of the oven and chop into chunky slices, then stir into the hotpot.
Transfer the hotpot to a large ovenproof dish and arrange the scone shapes on top. Brush with a little dairy free milk
Bake for 15 - 20 mins until the topping is golden. Serve with mashed potatoes and green vegetables.