SPANISH SAUSAGE STEW

When reading a new Vegan’s desperate plea on Facebook for inspiring and tasty dishes, I immediately referred back to when I created this Spanish sausage stew.  It’s such a comforting, tasty bowl of loveliness and omnis love it too.  The crucial ingredient is smoked paprika – it gives an amazing warming edge to the dish.  You can also use hot smoked paprika although reduce the amount as it is really hot!  I sometimes like to add a few jalapenos or chilli flakes for spice too.   You can use Linda McCartney sausages or Fry’s work well too.

I serve it with a crusty roll to mop up all the juices or my cheezy croquettes.

INGREDIENTS

4 vegan sausages
1 onion dash of rapeseed oil
1 tsp garlic
1 medium carrot
2 sticks celery
stalk (not head) of broccoli (remove the tough bit at the end)
1 tin of tomatoes
1 tin of beans (cannelloni, butter beans or borlotti)
2 tbsp parsley
1 tsp smoked paprika
salt and pepper
¼ tin sweetcorn

1. If frozen, allow the sausages to sit at room temperature for 30 minutes
2. Chop and fry the onion with the oil and a pinch of salt for 3 minutes
3. Add the garlic and fry for a further minute
4. Chop the veg into bite sized pieces and add to the pan
5. Add the chopped tomatoes and a dash of cold water
6. Stir in the chopped sausages, paprika, salt and pepper and parsley
7. Cover and simmer for 40 minutes, removing the lid for the last 10 minutes
8. Add the sweetcorn at the last minute and serve