Sometimes I make stew in my slow cooker, but I'm not always organised enough to use my slow cooker and have a meal on the table in time for dinner. I always have 101 things to do and rarely think about dinner until the afternoon or on the way home from work in the evening, so I usually make stews and casseroles on the cooker top in a cast iron casserole.
Go on, tell me I need to be more organised. I know it, I just don't seem to be able to do anything about it. I am always so busy. If you have any tips for getting organised in the new year, do share them with me.
also try - Slow Cooker Vegan Savoury Mince
This homemade stew is rich with the sweet flavour of tomato and has a bit of warmth and spice from ground cumin and smoked paprika. You could add some chilli powder for a bit of a kick too. I knew my wee boy would prefer it without the chilli, so I left it out.
The stew has generous slices of well cooked veggie sausages (I use Linda McCartney sausages which are vegan), which I fried until brown and crisp, then sliced and adding into the stew along with mushrooms and cannellini beans.
I served my stew on a bed of creamy mashed potatoes with peas, which are a family favourite, on the side.
We all finished our meals with smiles.
Veggie sausages are handy to have in your freezer, they can be served on hot dog rolls with mustard and ketchup, served with baked beans, as part of a veggie breakfast and the starting point for so many recipes, from pasta dishes to stews and bakes.
If you like a substantial sausage stew like the one I'm sharing today, you make like some of my other recipes where sausages are they key ingredient.
They are all suitable for vegetarians and vegans and they all have my family's seal of approval.
Veggie Sausage Recipes
- Vegan Sausage, Red Pepper and Brown Rice Casserole
- Vegan Sausage Birra
- Veggie Sausage, Red Pepper and Lentil Bake
- Sticky Red Onion Sausage Bake with Gravy
- Roast Vegetable, Veggie Sausage and Chickpea Bake
Yield: 4-6
Veggie Sausage, Mushroom and Bean Stew
A rich tomato based stew filled with veggie sausages, mushrooms and cannellini beans. Full of the sweet flavour of tomatoes and a warmth and kick of spice from ground cumin and smoked paprika, served on a bed of creamy mashed potato with your choice of vegetables on the side. Suitable for vegetarians and vegans and loved by the whole family.
prep time: 10 MINScook time: 30 MINStotal time: 40 mins
ingredients
- 1 tbsp olive oil
- 12 veggie sausages
- 1 onion, chopped
- 2 cloves garlic crushed
- 2 tsp cumin
- 1 1/2 tsp smoked paprika
- 1 tsp chilli powder (optional)
- 250g chestnut mushrooms, sliced
- 400g tin cannellini beans
- 2 x 400g tins chopped tomatoes
- 200g/1 cup vegetable stock (2 stock cubes)
- 3 tbsp tomato puree
- A glug of wine (white or red)
- A good grinding of salt and pepper
instructions
- Fry the sausage in a little olive oil until cooked, brown and crisp. Set aside to cool, then cut into generous pieces.
- In a large pot or casserole dish saute the onion and garlic in olive oil until soft. Stir in the spices and allow to heat through to bring out the flavour, then add in the mushrooms and cook until soft.
- Add the beans, tomatoes, wine, stock and tomato puree. Bring to the boil, reduce to a simmer and cook gently for 20-30 minutes until the stew has thickened.
- Season with salt and pepper.
- Serve over mashed potato with some veg on the side.
- Enjoy!
calories
338
338
fat (grams)
11.9
11.9
sat. fat (grams)
4
4
carbs (grams)
28
28
protein (grams)
29.2
29.2
sugar (grams)
8.7
8.7
Created using The Recipes Generator
