The Ultimate (possibly) Vegetarian Sausage Stew

I have been on a mission to work up the ultimate vegetarian sausage stew. Since being vegetarian it is one of the dishes that I have missed most, and it is the epitome of comfort eating for me.

Bear with me! It is a long list of ingredients, but the recipe is honestly incredibly incredibly simple!

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Ingredients

Step 1 - To make the paste

1/4 cup dried mushrooms - soaked in hot water for at least 30 mins, water discarded.

4 sun-dried tomatoes

2tsp white miso

4 garlic cloves

1 tbsp rose harissa

2 tbsp soy sauce

1 tbsp tomato puree

1/2 tsp Smoked Paprika

Step 2

2 tbsp olive oil (or oil of choice)

1 large onion - diced

2 tins mixed beans

2 tins crushed tomatoes

1 tin worth of vegetable stock

1 packet of veggie sausages of choice (cut into chunks)

Large handful fresh basil

Salt and Pepper to taste

Method

1. Combine all the step 1 ingredients in a blender and whiz until combined into a paste. You may need to scrape down the sides a couple of times.

2. Heat the olive oil in a pan over a medium heat. When hot add the diced onion. Cook for about 5-10 minutes until soft and translucent (but not burnt).

3. Preheat the oven 180 degrees C.

4. Add the Step 1 paste to the onions and mix until thoroughly combined. Cook for a further 5 or so minutes, do not stir too much, let the paste and the onions begin to caramelise. Turn them over once or twice.

5. Add the beans and mix with the onions. Cook for a further 5 minutes, letting the beans begins to absorb the flavour and break down a little. Don’t worry if they begin to get stuck on the bottom of the pan, just scrape them off, it all adds to the flavour.

6. Add the tomatoes, mix to combine and then add the stock. I tend to use the tomato tins to mix the vegetable stock once I’ve added the tomatoes to the pan.

7. Add the sausages to the pan and fold them in taking care not to mush them too much.

8. Bring to a simmer and then turn the heat down. Continue to cook in the pan for a further 20, stirring occasionally and then put in the oven for another 20 minutes.

9. Then take the lid off the pan, give it a stir add the handful of fresh basil and cook for a final 10 minutes.

10. Serve with vegetables of preference, we usually just sauté or steam some greens, and a good slice of toast.

11. This is one of those dishes that is better second day for some reason. It can be heated back up in the oven or on the hob.