Made with Quorn Vegetarian Sausages
High in Protein
Low in Saturated Fat
Source of Fibre
Cook mode (Keep screen awake)
Ingredients
- 8 Quorn Vegetarian Sausages
- 1 onion, diced
- 1 carrot, diced
- 2 sticks celery, diced
- 3 cloves garlic, crushed
- 1 x 400g tinned chopped tomatoes
- 1 x 400g tin butterbeans beans, drained
- 1 x 400g tin haricot beans, drained
- 100g tomato puree
- 500ml low salt vegetable stock
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 100g cavolo nero, chopped
To serve (optional)
- Cavolo nero colcannon
Method
- Place the onion, carrot, celery, garlic, tinned tomatoes, tinned beans, tomato puree, stock and herbs into the slow cooker. Place the lid on the slow cooker. Cook for 6 hours on low or 4 hours on high.
- Remove the rosemary and thyme stalks and discard.
- Add the Quorn Sausages and cavolo nero, stir and cook for a further 15 minutes.
For the cavolo nero colcannon…
- Place the potatoes in a large saucepan, cover with cold water, bring to the boil. Boil for 15 minutes or until tender. Drain and return the potatoes to the pan. Add the milk and mash to a smooth consistancy.
- Place a non-stick frying pan over a medium heat. Add a drizzle of oil. Add the cavolo nero and sauté for 3 minutes. Add the garlic and sauté for a further 2 minutes. Remove from the heat, add the mashed potato and mix well. Spoon into a warmed serving dish.
- Serve the Quorn Sausage Cassoulet with cavolo nero colcannon and enjoy!
Chefs tip
Why not brown the Quorn Sausages in a frying pan for a couple of minutes turning regularly before adding into the slow cooker to add colour and flavour.
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