I love a traditional Sunday meal with all the family and meat-free sausages are an easy vegetarian way to replicate a roast dinner. This stew is packed with vegetables, beans and herbs and full of flavour. We also served it with mashed parsnips and kale, for a good balance of iron, protein and essential vitamins and minerals.
- 3 x Quorn (or meat) sausages per person
- 1 x onion,finely chopped
- 1 x yellow pepper, diced
- 1 x courgette, diced
- 2 x garlic cloves, crushed
- 4 x tomatoes, chopped
- 1 x 400g tin chopped tomatoes
- 300ml veg stock
- 1 x 400g tin cannellini beans
- 1 x sprig rosemary
- Few sprigs thyme
- Handful of fresh sage leaves, finely chopped
Cook the sausages in the oven for 20 minutes, meanwhile, prepare the stew.
Fry the onion in olive oil for a few minutes, add the chopped pepper and courgette and cook until softened.
Add the garlic and chopped tomatoes and stir for a minute or two before pouring in the tinned tomatoes and veg stock. Add the herbs and beans and leave to simmer.
When the sausages are cooked, stir them into the stew for a few more minutes for all the flavours to infuse.
Serve with mashed parsnips and steamed kale.