Monday, 1 February 2016


It's still that time of the year when a good stew is what you need after braving the windy winter weather outside. When you get in after a long day you also want something that is not just tasty but quick to make as well. Wanting to combine all these idea's together is what inspired me to create this one pot veggie sausage stew flavored with fabulous fennel and garlic, packed with vegetables and finished off with some paprika to give the stew a warmth that will transport your mind to more sunnier parts of the planet.

Fennel is a veg that I criminally under use even though I love it so much. I think a lot of people are unsure what to do with fennel but please don't be scared of it. Next time you see those bulbs in your supermarket, pick one up and give this stew a try. If you can't get hold of fennel or you don't like the taste of it, replace it in this recipe with something like a turnip or parsnip would work in it's place.

Don't bother roasting red peppers either, just buy a jar of them from your supermarket. They taste great and save  you so much time and they appear to be a lot more readily available now than what they used to be. The paprika I have used to compliment the peppers is smoked as I just love the flavor of smoked paprika. If you want to use just normal paprika then feel free.

As for the sausages, I'm using Quorn ones as I think they are the best veggie sausages on the market and they cook really well when simmered in a stew like this one. Make sure they are defrosted before you place them in the simmering stew though otherwise they will not cook through properly. If you like you can use another meat free sausage if you wish or if your not vegetarian then pork sausages can be used in the same way as well, you may just need to simmer them in the stew for longer to make sure they are cooked through properly.

The recipe below makes a hefty meal for two on it's own or for four when served alongside some sides. All you need is your ingredients and one big pot and you're ready to go!

Veggie Sausage And Paprika Stew

1 Tsp Fennel Seeds
1 Large Peeled And Chopped Red Onion
1 Grated Garlic Clove
1 Chopped Fennel Bulb
1 Large Peeled And Diced Carrot
3 Large Chopped Tomatoes
2 Chopped Roasted Red Peppers
2 Tbsp Tomato Puree
1 Tsp Golden Caster Sugar
2 Tsp Smoked Paprika
250ml Vegetable Stock
6 Defrosted Quorn Sausages
Handfull Chopped Coriander

  1. Begin by placing a lightly oiled large, deep sided pan on the hob on a medium heat. Wait until the pan is hot and then add in the fennel seeds and fry them for 30 seconds to release their aroma.
  2. Add in the onion, garlic, fennel and carrot and fry until the onions begin to soften, stirring constantly to avoid anything sticking to the pan. Add in the tomatoes, peppers, tomato puree, sugar and paprika and give everything a good stir for another five minutes, breaking up the tomatoes with yourspoon as then begin to soften.
  3. Pour in the vegetable stock and give everything another good stir as you bring the mixture to the boil. Add in the sausages and then reduce to a simmer, cover and leave for 20-25 minutes until the sausages are cooked and the sauce has thickened slightly.
  4. Dish the stew out into bowls and garnish with a liberal sprinkling of the coriander between each serving.
It's as simple as that. You can of course leave the stew to simmer away in a slow cooker for a longer amount of time to really let all those flavors meld together and become even more intense. If you don't have that much time though you will still get a delicious flavor packed vegetarian stew in just under an hour. You can serve the stew with some rice if you want to bulk out the meal a touch but I prefer just to serve as is but with some warm buttered bread so that I can scoop up all that delicious smoky sauce. It is the definition of a one pot wonder and you will wonder how you ever lived without it!

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