Simon Rimmer served up a tasty vegan bean bourguignon with rice on Sunday Brunch.

The ingredients are: 900g mixed tinned beans, drained and washed (butter, cannellini etc), 100g cubed smoked tofu, 100g halved green beans, 1 onion, 1 sprig thyme and parsley, 1 bay leaf, bottle red burgundy, olive oil for frying, 250ml veggie stock, clove garlic, 250g chestnut mushrooms and 15g flour.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.