Heat 2 tablespoon of olive oil in a casserole dish over a gentle heat. Toss in the 3 diced carrots, 4 cloves diced garlic, 2 diced onions and 4 sticks of diced celery. Fry gently 8-10 minutes until the vegetables are soft.
Add in the 1 teaspoon of paprika and 1 teaspoon of dried thyme. Stir into the vegetables and then pour in the 1 can of plum tomatoes, 1 bay leaf, 2 cans of drained cannellini bean and 500ml of vegetable stock. Cover and place into the oven for 30 minutes until the beans are nicely soft.
When the casserole has about 10 minutes left, prep the vegan sausage. Heat a tablespoon of olive oil in a frying pan over a medium-high heat. Toss in the 6 chopped vegan sausages slices and fry for 2 minutes either side until they have a wonderfully crispy exterior.
After the casserole has cooked for 30 minutes, remove and season to taste with salt and freshly ground black pepper. Stir in the 30g of chopped parsley and crispy sausage slices. Layer a thick helping of breadcrumbs over the top of the casserole.
Place the casserole back in the oven, uncovered, for 5 minutes until the breadcrumbs start to turn golden brown.