Super Simple Veggie Sausage & Bean Stew

I'm beginning to try out new recipes in readiness for the ever closer cold, wintry months ! This veggie sausage stew turned out a treat with tonnes of warming flavours and next to no effort. Perfect to cook up after a long day !

I love basic recipes like this one because whenever I make another batch I can always mix it up a little bit. Underneath I've written the base to the stew but there's so much more you can add! Why not try some extra root veggies or kidney beans? Or add a bit more kick with a splash of Tabasco?

For this batch I used Quorn Lincolnshire sausages. I do aspire to making my own veggie sausages but I found these ones soaked up all the juices & gave the stew a comforting bangers & mash feel ! Plus, I use this recipes for a quick, easy meal & Quorn takes no time to cook. Cauldron is also a great veggie brand you can find in supermarkets & if you want something a bit fancy, the M&S sweet potato & red pepper sausages would taste amazing in this stew !

Because the recipe doesn't use tonnes of liquid, the veggies, beans & sausages soak up all the juices ! For lunch I sometimes have just a bowlful of stew with a chunk of toasted fresh Loaf but for a larger meal, I think it pairs wonderfully with a small fluffy baked potato or a couple of spoonfuls of mash - without being too stodgy !

I love to sprinkle the stew with chopped walnuts, fresh parsley, black pepper & chilli flakes!​​​

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​Veggie Sausage & Bean Stew

Serves: 6 (with a side)

Prep time: 5-10 mins

Cook time: 20 mins

Total time: 25-30 mins

Ingredients:

• 2x 400g tins cannellini beans

• 200ml veg stock

• 1 tbsp olive oil

• 1 tbsp tomato puree

• 6 veggie sausages

• 1 large onion

• 1 small red pepper

• 600g tomatoes

• 2 carrots

• handful chestnut mushrooms

• 1 chilli

• 1 clove garlic

• 1 tsp paprika

• sprinkle salt & pepper

• large handful fresh parsley

& to sprinkle

• chopped walnuts

• fresh parsley

• chilli flakes

• pumpkin seeds

& as a side

• creamy mash

• small jacket potato

• chunky toast

• quinoa

Method:

1. Before anything else, put the sausages in the oven. I used Quorn which only take 20 mins so it's perfect timing but if you're using different sausages that take longer, ensure you start prepping when they have 20 mins left to cook.

2. Dice the onion, cube the red pepper, wedge the tomatoes, chop the carrots into small chunks, dice the mushrooms, finely chop the chilli, crush the garlic & chop the parsley.

3. Once the prep is done, add the oil to a large, deep pan on a medium heat.

4. When the oil is hot, add the carrot & fry for 3 mins. Then throw in the onion, pepper & mushrooms & cook for a further 5-7 mins. Make sure you keep stirring!

5. By now the sausages should be cooked & browning slightly. Turn the oven off & add the sausages to the pan along with the chilli, garlic, parsley, paprika & seasoning. Fry for 3 mins.

6. Next, stir in the wedged tomatoes & allow to cook on a medium heat for about 10 mins - until soft but not too mushy.

7. Whilst the tomatoes are softening, wash & drain the canned beans & measure out the veggie stock.

8. Gradually add the stock to the pan along with the beans & puree. Mix well.

9. Bring to a simmer & allow to bubble gently for 5-10 mins before serving. Why not pair with some of the suggestions above ?​