Tuscan Sausage & Bean Stew

Name: Tuscan Sausage & Bean Stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 Quorn Sausages; 1 large onion; 3 cloves garlic; 200g chestnut mushrooms; 2 tbsp olive oil; 1 tbsp tomato puree; 1 x tin borlotti beans; 1 x tin cannellini beans; 1 x tin butter beans; 1 x pack basil; 50g pine nuts; 500g passata; 1 loaf sourdough

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Tuscan sausage on bean stew in a bowl with charred bread on the side

This bowl of deliciousness is the perfect one-pot veggie meal. Classic, flavour-packed stew of sausages cooked with beans, mushrooms, onions and passata for a rich and satisfying lunch or dinner.

This dish is easy to make and will warm your soul on a cold evening. Oh and the best part is it's a 45-minute meal, so great for when you are short on time.

Serve with grilled sourdough for dipping.

Weeknight Dinner Recipes Vegan and Vegetarian Family Meal Recipes Casserole & Stew Meat Free Sausage Recipes

Serves 4

45 mins

A Little Effort

395 cals
(Per serving)

14g of fat
(Per serving)

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

Made with Quorn Vegetarian Sausages

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High in Protein

Low in Saturated Fat

Source of Fibre

Ingredients

8 Quorn Sausages
1 large onion
3 cloves garlic
200g chestnut mushrooms
2 tbsp olive oil
1 tbsp tomato puree
1 x tin borlotti beans
1 x tin cannellini beans
1 x tin butter beans
1 x pack basil
50g pine nuts
500g passata
1 loaf sourdough

Method

Peel and finely dice the onions and garlic. Finely slice the mushrooms.
In a large pan over a medium heat pan fry the sausages for 5-6 minutes, turning regularly to colour all sides. Remove from the pan and set aside.
Add the onions and garlic to the pan, sweat for 3-4 minutes until beginning to soften. Add in the mushrooms and fry for 4-5 minutes.
Add the tomato puree, cook for 1-2 minutes. Then add the passata, all the drained beans and half of the basil.
Bring to a simmer and cook for 20 minutes until it starts to thicken and reduce.
Add the sausages back in and cook for a further 10 minutes.
Thickly slice and grill the sourdough.
Remove the stew from the heat, tear over the remaining basil and scatter the pine nuts.
Serve with grilled sourdough for dipping.