Bisto
Plant Based Sausage and Haricot Bean Stew with Herby Roast Potatoes
Serves 20
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Ingredients
75ml oil
4 medium onions, peeled and sliced
800g vegan sausages (*check for allergens)
600g mixed peppers, sliced
400g mushrooms, sliced
50g tomato paste
1l water
800g haricot beans, drained
75g Bisto Reduced Salt Gravy Granules
25g mixed herbs
Ground Pepper to season
1.5kg potatoes diced into 15mm chunks
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Soybeans
Method
Step one
Heat 25ml of oil in a hot pan, add the onions and cook for 5 minutes.
Step two
Add the vegan sausages, mixed peppers and mushrooms and cook for 5 minutes.
Step three
Stir in the tomato paste, water and haricot beans.
Step four
Bring to the boil, add the Bisto Reduced Salt Gravy Granules and half the mixed herbs, stir and return to a simmer. Cover and cook for 40 minutes.
Step five
While the stew is cooking, coat the diced potato in oil and herbs, then place in a hot oven at 200°C, 400°F, gas mark 6 for 25-30 minutes until cooked through and golden.
Tips
You can swap the haricot beans for cannelloni if you wish. You can also add 1 tsp of cayenne pepper to give the stew a bit of heat.