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