Smoked Quorn Vegetarian Sausage and Beans

Name: Smoked Quorn Vegetarian Sausage and Beans
Cook time: 4 h
Total time: 4 h
Yield: 4
Ingredients: 6 Quorn Vegetarian Sausages, cooked and chopped into small pieces; 1 yellow onion; 3 jalapenos (or 1 green bell pepper for less heat); 1.2kg canned beans of choice, drained and rinsed; 180ml BBQ sauce; 100g dark brown sugar; 60ml apple cider vinegar; 30ml dijon mustard; 30ml molasses; 4 cups shredded red cabbage; 2 cups grated carrot; ½ cup mayonnaise; ¼ cup apple cider vinegar; 1 tablespoon sugar; ½ teaspoon salt; ¼ teaspoon black pepper

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Smoked Vegetarian Sausage and Beans next to a bowl of homemade slaw and a green plant.

This Smoked Vegetarian Sausage and Beans recipe with a simple slaw uses the NINJA Woodfire for that authentic smoky flavour. Combine Quorn Vegetarian Sausages with jalapenos, beans and BBQ sauce before smoking for an intense hearty BBQ flavour. With so many veggie BBQ recipes to choose from, this is a must-have that you and your guests will love!

To serve, load your plate up with a fresh homemade slaw and dig in!

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Serves 4

240 mins

A Challenge

110 cals
(Per serving)

2g of fat

A bag of Quorn Sausages showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Sausages

See product See recipes

High in Protein

Low in Saturated Fat

Source of Fibre

Ingredients

For the sausages and beans:

6 Quorn Vegetarian Sausages, cooked and chopped into small pieces
1 yellow onion
3 jalapenos (or 1 green bell pepper for less heat)
1.2kg canned beans of choice, drained and rinsed
180ml BBQ sauce
100g dark brown sugar
60ml apple cider vinegar
30ml dijon mustard
30ml molasses

For the simple slaw:

4 cups shredded red cabbage
2 cups grated carrot
½ cup mayonnaise
¼ cup apple cider vinegar
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon black pepper

Method

Preheat your NINJA Woodfire to 120°C using your Woodfire pellets such as Robust or All-Purpose Blend.
Cook the Quorn Sausages on a hot plate over medium-high heat, turning occasionally, until evenly browned. Set aside and let them cool slightly before chopping into small pieces.
Add a little oil to a 12-inch cast iron skillet, then sauté the onions and jalapenos for 3-5 minutes over medium-high heat. Stir regularly, allowing the onions to become slightly translucent while the vegetables soften.
Add the canned beans to the skillet, followed by the chopped Quorn Sausages, barbecue sauce, brown sugar, apple cider vinegar, Dijon mustard, and molasses. Stir to combine.
Smoke the beans uncovered for approximately 3 hours until the beans thicken.
For the slaw, mix together the wet ingredients and chopped vegetables and refrigerate until chilled and ready to serve.