
Quorn Sausage & Beans Casserole

Try this recipe for a healthier sausage casserole, made using Quorn Sausages, chestnut mushrooms, pepper, beans and tomato passata. Two of your five a day and high in protein.
Serves 4
15 mins
Easy
342 cals
(Per 100g)
17g of fat
(Per 100g)

Made with Quorn Sausages
High in Protein
Source of Fibre
Low in Saturated Fat
Cook mode (Keep screen awake)
Ingredients
- 1 pack of Quorn Sausages (if using frozen sausages defrost), browned in a little oil and cut into three on the diagonal
- 2 tbsp vegetable oil
- 1 onion, very finely diced
- 2 cloves garlic, finely chopped
- 150g Chestnut mushrooms, sliced
- 200g Mixed Frozen Pepper, slices
- 1½ tbsp smoked paprika
- 400g Passata with Onions and Garlic
- 150ml / ¼ pint vegetable stock (using 1 vegetable stock cube)
- 400g beans of your choice drained – butter beans, cannellini, black eye beans
- salt & freshly ground black pepper to taste
- 2 tbsp freshly chopped parsley
Method
- Heat the oil in a large frying pan, add the onion and fry over a medium/high heat for 4 minutes until soft
- Add the garlic, mushrooms and peppers and cook for a further 3 minutes. Stir in the paprika and cook for 1 minute
- Stir in the Passata and vegetable stock
- Stir in the beans and Quorn Sausage slices, simmer gently for 6 minutes. Season to taste and garnish with chopped parsley