This is a another easy weekday dinner option, perfect for the colder autumn and winter evenings. I like to cook up a batch of this up on a Sunday and then it’s a nice easy, warming dinner to heat up quickly during the week. You can obviously use any sausages you like but not only do the quorn ones taste fab, they’re also far lower in calories than ‘normal’ sausages! If you want to save time use a bag of frozen grilled veg, or use any veg you have in the fridge! Also it’s worth noting that Lea & Perrins Worcestershire sauce contains anchovies so if you’re vegetarian then double check – Biona and other companies make one without the use of animal products and it’s widely available.
This serves 4 at about 226 cals per portion.
You will need:
6 quorn sausages
300g mixed vegetables (either a pack or 1 onion, 1 pepper, 1 courgette, 1 small aubergine)
1/2 tsp Paprika
1/4 tsp chilli powder (adjust for taste)
1 tsp mixed herbs
1/2 tsp cayenne pepper
1 vegetable stock cube
1/2 tsp Worcestershire sauce (optional)
1/2 tbsp Balsamic vinegar
1/2 tsp of sugar
Salt and pepper
If using fresh veg then prepare it and chop it up. Heat a little oil in a pan, add onions first and allow to soften. Chop the sausages in to slices and add to the pan and allow to brown. Then add the pepper, courgette and aubergine (if using a pack then just throw it all in at once once the sausages have browned).
Cook for a couple of mins until the veg start to soften and then add the passata. Stir well and bring to a slow simmer. Add the stock cube, all the spices, balsamic vinegar and Worcestershire sauce and stir well. Add the sugar (this brings out a richer tomato flavour).
Bring to a simmer and allow to cook through for about 10-15 mins.
Serve with green veg and grains, with a jacket potato or just on its own!