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)

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

  1. Heat the oil in a large frying pan, add the onion and fry over a medium/high heat for 4 minutes until soft
  2. Add the garlic, mushrooms and peppers and cook for a further 3 minutes. Stir in the paprika and cook for 1 minute
  3. Stir in the Passata and vegetable stock
  4. Stir in the beans and Quorn Sausage slices, simmer gently for 6 minutes. Season to taste and garnish with chopped parsley