Pop the vegan sausages in a pan and cook on each side until brown. Around 2 minutes on each side. Alternatively, bake the sausages.
Fry off onions and garlic in a splash of oil, then add paprika powder and bay leaves.
Pop in the tomato puree and again, mix well. Pour in the tomatoes, stock, wine, carrots and thyme. Stir well, bring to the boil, then simmer.
Pop in the pre-cooked sausages. Simmer for 20 minutes uncovered, then add the butter beans. Season to taste, serve with polenta.