Veggie Sausage and Bean Pie

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Veggie Sausage and Bean Pie

A favorite for family dinner! Warming winter comfort food, topped with cheesy porridge.

Delicious!!

This takes a little more time and effort, but it's worth it. This meal is also kept in the refrigerator after cooking

Ingredients for vegetarian sausage and bean pie

  • 6 Linda McCartney sausages (1 package), thawed and cut into pieces
  • 480 g potatoes, peeled and cut into pieces
  • 20 g low-fat margarine
  • 1 tbsp olive oil
  • 1 onion (80 g) diced
  • 1 piece of celery (50 g) diced
  • 1 carrot (60 g) diced
  • 2 garlic cloves crushed
  • 1 tbsp tomato puree
  • 1 vegan stock cube
  • 1 small can of sugar-free baked beans (200 g)
  • 1 small can of kidney beans (200 g)
  • 100 g baby spinach
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 20 grams of low fat cheddar

Crustless Tofu Quiche Directions

  1. Preheat the oven to 190 ° C / 170 ° C fan / gas level 5.
  2. Cook the potatoes for 12-15 minutes or until tender. Drain the potatoes and mash them with the low-fat margarine. Put aside.
  3. Put a large pan on medium heat. Add the 1 tablespoon of oil and the sausages. Fry 3-4 minutes until brown. Remove from pan and set aside.
  4. In the same pan, add the onion, celery, carrot and garlic and cook for 8-10 minutes or until tender. Add the tomato puree, stock cube, kidney beans, and sugar-free baked beans. Stir in the sausages.
  5. Transfer the sausage mixture to an ovenproof bowl. Top with the mashed potatoes and sprinkle with grated cheese (if desired). Bake in the oven for 20-25 minutes or until golden brown.

Download your copy of the Vegetarian Sausage and Bean Cake Recipe here.

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