Quorn
Quorn Sausage & Beans Casserole
3.2 out of 5, 1 based on 45 ratings
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.
342 Cals
Per serving
Serves 4
15 mins
Difficulty
Easy
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
