Recipe Inspiration

Ingredients...

30 vegan sausages

Vegetable oil

200g onion finely chopped

30g garlic crushed

6g smoked paprika

30g tomato puree

2 litres Essential Cuisine Chicken Flavoured Vegan Stock made as per pack instructions (16g per litre)

200g pearl barley

3 bay leaves

400g carrots peeled and chopped

400g butternut squash peeled, deseeded and diced

300g potato, peeled and diced

800g tinned chopped tomatoes

800g cooked green lentils

Method...

1. Cook the vegan sausages as per instructions. Cut into large chunks and set aside.
   
   
2. In a large pan, heat some oil and add the onion. Cook until soft, about 5 minutes on a low heat.
   
   
3. Add the garlic, smoked paprika and tomato puree and cook for a further 2 minutes, then add the Essential Cuisine Chicken Flavoured Vegan Stock and the pearl barley. simmer for 20 minutes.
   
   
4. Add the bay leaves, carrots, butternut squash, potatoes, tinned tomatoes and bay leaves and simmer for a further 20 minutes, or until the barley and the vegetables are soft.
   
   
5. Add the lentils and simmer again for 10 minutes. Add a little more stock if needed, but the stew shouldn’t be too watery.
   
   
6. Season the stew with plenty of salt and pepper, stir through the sliced sausages and serve with crusty bread and vegan margarine.