Friday, October 1, 2010
Recipe: Quorn Sausage and Bean Bake
This recipe started off with the idea that I was going to make a sort-of "vegetarian cassoulet". Since I was rather disorganised that day, not running by a recipe, and kinda grabbing what was to hand- I ended up with this nice vegetarian bake. As it is a fairly dry dish I served this with some mash and a good vegetarian gravy. People seem to think you can't make good gravy without using meat juices- but thats just not true. Just fry up some onions, add a little beer or wine (or any other spirit to hand!) some vegetable stock powder and thicken it down. Season to taste and there you go, youve got a nice meat-free gravy!
Quorn Sausage and bean bake (serves 3) Costs £1.55 per serving, with vegetarian gravy and 80g broccoli, steamed.
2 tbsp olive oil
Knob of butter
1 red onion, diced
4 garlic cloves, crushed
180g young leeks, sliced
1 large or 4 baby carrots, roughly chopped
1 tin Aduki beans, drained
6 vegetarian sausages, fried until golden, then sliced.
Handful fresh sage
1 1/2 slices wholemeal bread
Salt and pepper
1. Heat the oven to 180C.
2. Fry the onion, leeks and garlic in the olive oil and butter, covered, for 10 minutes, stirring occasionally. Add the carrots and cook for further 10 minutes.
3. Add beans and vegetarian sausages, and cook for a further 10 minutes, stirring occasionally. In a food processor blend the sage and wholemeal breadcrumbs together until they have become fine breadcrumbs.
4. Spoon the beany mixture into a baking dish, flatten out, and evenly pour the breadcrumb mixture over the beans. Put a little salt and black pepper and top, and bake in the oven for 15 minutes. Serve with mustardy mash and a good vegetarian onion gravy!