Heat olive oil in a large skillet or Dutch oven over medium-high heat.

Add the vegan sausages and sear on all sides until deeply browned.

Don't rush this step. Rotate the sausages every few minutes so you get caramelized color all around.

Remove the bangers from the pan and set aside.

Kitchen Technique: Searing the sausages first builds flavor before the stew even begins. The browned bits left in the pan also become part of the flavor base.

In the same pan, add the onion and cook until softened.

Add the tomatoes, zucchini, and yellow squash.

Season with smoked paprika, garlic powder, onion powder, oregano, black pepper, and red pepper flakes if using.

Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and develop some color.

Add the garlic and cook for another minute.

Kitchen Technique: Give the vegetables enough room to make contact with the hot pan. You want them sautéed and lightly browned, not simply steamed.

Stir in the tomato paste and cook for 1–2 minutes.

Add the miso and stir it through the vegetables.

Cook briefly before adding the liquid.

This step helps both the tomato paste and miso develop more depth.

Tip: If your miso is very thick, whisk it with a splash of vegetable stock first. This makes it easier to distribute throughout the stew.

Add the beans and vegetable stock.

Stir everything together and bring the stew to a gentle simmer.

Cook for about 8–10 minutes, allowing the broth to reduce slightly and the vegetables to become tender.

Taste and adjust the seasoning.

You may not need much additional salt because the miso and vegan sausage can both be salty.

Fold the spinach into the stew.

Once it starts to wilt, nestle the seared vegan bangers on top.

Cover the pan and simmer for another 3–5 minutes, just until the sausages are heated through and the spinach is tender.

Turn off the heat.

Finish with fresh herbs, cracked black pepper, lemon juice, and olive oil.