RACHEL STEVENS’ QUORN SAUSAGE AND BEAN STEW go veggie

serves 4

● 1 pack Quorn Sausages

● 2tbsp vegetable oil

● 2 onions, sliced

● 3 sticks celery, cut into bite-size chunks

● 2 garlic cloves, crushed

● 1 red pepper, deseeded and sliced

● 1 rosemary sprig, roughly chopped

● 1tbsp tomato purée

● 1tbsp smoked paprika

● 400g can cannellini beans, drained

● 400g can borlotti beans, drained

● 3tbsp split red lentils

● 400g can cherry tomatoes

● 1tbsp honey

● 400ml vegetable stock

● 50g kale, chopped

STEP 1 Heat half the oil in a large casserole dish. Brown the sausages on all sides, then remove from the pan.

STEP 2 Heat the remaining oil and, over a medium heat, fry the onion, celery, garlic, pepper and rosemary for 5-7 mins.

STEP 3 Add the tomato purée and paprika, and cook for 3 mins. Stir in the beans, lentils, tomatoes, honey and stock. Bring to the boil, then simmer for 15 mins. Add the sausages and cook for 10 mins.

STEP 4 Just before serving, stir through the kale. Divide into bowls and serve.

● Rachel has partnered with Quorn to show how easy it is to reduce meat intake. Visit Quorn.co.uk/whats-new