Vegetarian sausage hotpot with beans
Prep time: 30 minutes
Cooking time: 40 minutes (though the longer the better)
2 tbsp olive oil
2 medium onions, finely chopped
1 to 4 cloves garlic peeled and finely chopped
8 veggie sausages
4 baby leeks, or 2 average leeks finely sliced
2 large sprigs fresh thyme
250g cannellini beans (cooked and drained) reserve the liquid for the stock.
1½ litres vegetable stock (made using liquid from beans and 1 Knorr Veg Stock cube)
8 mushrooms (medium flat mushrooms), sliced (optional)
Hot smoked pimenton and paprika powder
1 Gently heat the olive oil in a deep pan. Add the onions and garlic and fry until softened without browning. Add the veggie sausages and gently brown them. Add the leeks and sprigs of thyme, and sauté until the leeks are soft. Turn up the heat, put in the hot pimenton (up to 2 tsps) and paprika powder (½ tsp) and stir to prevent burning. This gives the leeks and onions a lovely red/orange colour.
2 Add the beans, and stock. Bring this all to the boil, turn down and leave to simmer for as long as possible, stirring occasionally, for at least 40 minutes. The longer the better. Check and adjust seasoning. Add mushrooms (optional) and cook gently.
Serve with creamy mash.
This is one of my favourite winter comfort dishes.
I found that the best way is to fry the veggie sausages first, drain well and add back to the pan with the leeks and thyme.
Also you can add some finely chopped savoy cabbage towards the end of cooking. (I don’t!)