Quorn Sausage And Beans Casserole Meat Free Lifestyle. Hello lovely friends. Are you following a meat free diet? Maybe you eat meat but want to give it up once a week on a Monday? Probably wondering if you could live without meat and want to try some tasty recipes? Quorn Sausage And Beans Casserole anyone?
Jump to RecipeWe love sausage casseroles here and this is a meat-free version from Quorn. 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
How To Make A Quorn Sausage And Beans Casserole:
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
How To Make:
1.) 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.
2.) Stir in the Passata and vegetable stock.
3.) Also stir in the beans and Quorn Sausage slices, simmer gently for 6 minutes. Season to taste and garnish with chopped parsley.
Recipe and images courtesy of Quorn. What do you think of this recipe?Do you fancy trying it? Let us know if you try any or all of the recipes above and share your thoughts here so others can find your favourite recipes to try out too.
Do you follow a meat free diet or are you thinking about it? Certainly worth thinking about.
Quorn Sausage And Beans Casserole
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
Instructions
- 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.
- Also stir in the beans and Quorn Sausage slices, simmer gently for 6 minutes. Season to taste and garnish with chopped parsley.
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I'll have to look for the Quorn sausage. I don't know if we can get it over here! This looks delicious!
Thanks Heather, let me know if you get to try this recipe 🙂
Hi Claire, I do enjoy a nice beany casserole, they come out so well in the slow cooker. I would definately give this a go, not with Quorn sausage though (vegetarian sausage, here? Ha!) and I really must get some smoked paprika bought over!Thanks for sharing this comfort food in a pot!xx
Thanks for stopping by Debbie, I love using the slow cooker 🙂
Your Quorn Sausage Beans Casserole is awesome and thanks so much for sharing with us at Full Plate Thursday.Come Back Soon!Miz Helen
Thanks for hosting Miz Helen 🙂
That looks yummy!! It is going on my menu! Thank you for sharing with us at Create and Celebrate!!
Thanks for hosting and stopping by Susanne 🙂
Saving because it looks so good! Will have to find an alternative to Quorn sausages.
Thanks Lisa 🙂