Vegan Sausage Stew

Monday, 23 October 2017

It's been a pretty long time since I last posted a recipe on here. That's the thing about having a blog, sometimes you're absolutely full of motivation and are banging out post after post, and other times you just aren't. Recently, I've been on an extended phase of the latter. As much as I love my blog, I also love being outdoors and exploring new places, seeing friends and family, and reading, so while I've been making more time for those things, this little space has been a bit neglected. I really wanted to share this recipe with you today, though, because it's such a comforting and hearty meal, which is exactly what we need at this time of year. Coming home to this after a long walk out in the cold is just wonderful. 


You will need (serves 4-5) 
1/2 a butternut squash (or one small one)
1 carrot
1 courgette
1 onion
1 leek
2 handfuls spinach
2 cloves garlic
4 vegan sausages (I use Linda McCartney's vegetarian sausages)
400g tin chopped tomatoes
400g tin mixed pulses or beans
1/4 cup red lentils
2 cups vegetable stock (I made this using 1 teaspoon of Marigold vegan bouillon powder)
1 teaspoon mixed herbs
1 teaspoon smoked paprika
1 teaspoon coriander
1/2 teaspoon dried chilli flakes
1 tablespoon vegan worcester sauce
2 tablespoons tomato puree
1/2 teaspoon sugar

Method: 
- Finely chop the onion and garlic and chop the squash, carrot, courgette, and leek into small chunks.
- In a large pot, add a little water and fry the onion, garlic, carrot, and leek for 3-4 minutes.
- Add the herbs, spices, and sugar and fry everything for a further 1-2 minutes.
- Add the stock, squash, courgette, lentils, and beans along with the chopped tomatoes, tomato puree, and worcester sauce.
- Put a lid on the pot and leave to simmer over a low heat for 40 minutes.
- While the stew is cooking, cook the sausages according to packet instructions so they are ready at the same time as the stew.
- Chop the sausages into chunks and add to the pot along with the spinach and cook everything together for a further 10 minutes.
- Serve with mashed potato or rice.


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