Spicy stew with Gosh! sweet potato and black bean sausages

If this bank holiday weather’s anything to go by, summer’s packed up and gone away for another year. After a blisteringly hot June and July, our last long weekend’s a bit of a damp squib. It’s nothing we Brits aren’t used to though, and as autumn’s my favourite season, I’m looking forward to cosying up in warm jumpers and coats, kicking up some leaves and making comforting soups and stews.

It’s not cold yet but there’s a noticeable chill in the air and I’ve been wearing a cardigan or jacket for the first time in a while. The changing of the seasons always creeps up on us and it can leave us a bit out of sorts. If like me, if you’re feeling a bit stuck when it comes to cooking, try this speedy stew.

As a Gosh! ambassador, I’ve tried a few of their products over the last few months but the sweet potato and black bean sausages with a hint of chilli and lime are some of my favourites. They’re great in a classic hotdog, with sweet potato mash and vegetables, or in this easy one-pot stew. I’ve been making the most of late summer courgettes, but use whatever vegetables you like.

All Gosh! products are vegan, gluten-free and nut-free, so this mighty meal is a crowd pleaser that everyone can enjoy.

Spicy stew with Gosh! sweet potato and black bean sausagesIMG_7296

Spicy stew with Gosh! sweet potato and black bean sausages

(Serves 4)

Ingredients

1 packet Gosh! sweet potato and black bean sausages, chopped

100g red lentils, rinsed and drained

2 shallots, peeled and diced

1 tbsp olive or rapeseed oil

½  head broccoli, broken into florets

1 large courgette, chopped into medium-sized cubes

1 punnet of cherry tomatoes (or 1 x 400g can tomatoes, chopped or plum)

500ml vegetable stock

2 tsp tomato puree

2 tsp harissa paste

1 tsp sweet paprika

A pinch of chilli flakes

The juice of one lime

Salt and pepper

 

Heat the oil in a large heatproof casserole dish or pan and fry the shallots for 2-3 minutes. Add the chopped sausages and lentils and a little of the stock and stir. Gradually pour in half of the remaining stock, stirring constantly, then add the courgette, season and cook for 10 minutes. Add the broccoli, tomatoes and the rest of the stock, the spices, harissa and the tomato puree and cover with a lid. Cook for 5-10 minutes, stirring occasionally. Before serving, add the lime juice and stir through.

 

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