Hearty stews have long been a preferred comfort dish by people around the world. Healthy, flavourful and easy to make, stews are a great way of using up vegetables, as anything can go in. My pea stew with quorn sausages makes a light, yet tasty meal that can be enjoyed with family and friends. You may use meat sausages if you’d like, or if you are not a big fan of the vegetarian sausages. Peas give a subtle sweet taste to this stew and go perfectly well with fresh freshly chopped parsley, which is my favourite herb. An extra bonus is the fact that there is no need for too much seasoning. Healthy food is far from being boring!
Pea stew with quorn sausages
- 3 cups of frozen peas
- 2 carrots
- 2 medium-sized onions
- 3 cups of vegetable stock
- 2 tbsp tomato passata
- 1 tbsp corn flour
- 4 quorn sausages
- 2 tsp chopped parsley
- salt and black pepper to taste
- Preheat the oven to 200 degrees C.
- Lay the quorn sausages on a tray and roast for 20 minutes.
- Meanwhile, roughly chop the onions, carrots and add them to a pan together with the frozen peas.
- Pour in vegetable stock and cook on a low to medium heat until the vegetables are soft.
- Add tomato passata and mix well, then leave it to cook for a further 5 minutes.
- Now you can also add the corn flour, this will slightly thicken the remaining liquid, making it into a lovely sauce.
- Once the sausages are ready, slice them and add them to the pan.
- Season with salt and black pepper to taste.
- Add freshly chopped parsley and remove from the heat.
- Cover with a lid for at least 10 minutes, so the flavours can be released.
- Transfer to a plate and serve hot! This should be enough for 3 to 4 portions.