Hands up those of you that may (or may not) have noticed that my big idea for a year of daily blog posts has fallen short. I made it as far as day 15 before it broke me, pitiful I know. Let me tell you blogging every day is HARD WORK. It just simply could not be done without a total loss of sleep, personal hygiene and sanity. Don’t get me wrong I like talking to you lovely people on a daily basis. If it was the only thing I had to do with my day then I’d be right here, getting it done, but it’s not. So by way of apology for letting the side down I offer you my recipe for spicy sausage stew with toasted broccoli rice and we’ll say no more about it.
This hearty recipe is just the thing for comforting and sustaining you through cold winter nights. It’s great for absorbing odds and sods of veggies and would work equally well served with pasta, rice, cous cous or crusty bread. In short it’s an end of week, clearing out the kitchen, dream of a meal.
Can I also go on record, here and now, to say that I have zero shame when it comes to using frozen vegetables. Not only do they hold up in the taste, colour, and nutrition department they are super quick and require minimal prep and cooking. This past season I feel like I’ve staged a losing battle with every fresh broccoli I’ve encountered. I don’t know what’s changed but the quality of them has for the most part been dire. Being the good little vegan that I am I’ve left many an infested head to the aphids and worms and moved to frozen florets.
The toasted broccoli rice with this was a total game changer. I was given a pre-packed bag by a friend but it would be really easy to make yourself, if the aphid population allows for buying fresh broccoli ever again. As ever I ignored the directions and did my thing. I highly recommend you don’t skip the toasting stage. It really added bite and a slightly caramelised flavour to the overall dish.
As you’ll probably be aware by now I’m a total Linda McCartney sausage addict and the new addition to the range doesn’t disappoint. The chorizo and red pepper sausages would be perfect chopped up as a meal replacement in all kinds of dishes from chilli to frittata. They are slightly chewy, crumbly and hearty though a little too mild for you real spice demons out there. I just ramped up the spice in the overall dish and found it balanced out nicely.
If you can’t see the printable recipe card below go to the original post for the full recipe.
Ritual: Slow Cooked
Character: Rich and Spicy
Essence: Mediterranean Home Cooking
Spicy Sausage Stew
Spicy chorizo style vegan sausage (My preferred brand is Linda McCartney) - 6 sausages - Partly thawed for 10 minutes and cut into rounds
1 tin Butter beans
2 Red onion - approx 400g - Diced
3 Mixed bell peppers - approx 300g - Diced (I prefer a mix of red, yellow and green)
Mushrooms - 300g - Diced
Brocolli - 300g (Frozen weight) - Chopped
Green beans - 150g - Chopped
Petit pois - 100g (Frozen weight)
Sweetcorn - 100g (Frozen weight)
Passatta - 800g
6 Garlic cloves - Crushed
Fresh rosemary - 1 Sprig
2 Vegetable stock cubes
1 Tbsp Dijon mustard
1/2 tsp Smoked paprika
1/2 tsp Cayenne pepper
1-2 Tbsp Olive oil (or cooking oil of your choice)
Crushed black peppercorns
Toasted Broccolli Rice
1 Broccolli - Finely diced in a food processor
1 Tbsp Nutritional yeast powder
1 Tbsp Olive oil
1 tsp Chinese 5 spice powder
Freshly ground salt and pepper
Prep, chop and weigh everything. Have all the ingredients laid out, ready to hand. Taking 10 minutes to do this now saves lots of time and stress during cooking.
Heat a large frying pan on medium heat and once hot add 1Tbsp olive oil and swirl to coat the pan. Carefully put the sausage rounds into the pan and cook for approx 8-10 minutes, stirring frequently.
Whilst the sausage cooks boil approx 1 litre of water in a kettle. Once boiled cover the broccolli, green beans, petit pois and sweetcorn with the hot water. Bring back to the boil and cook for 5 minutes until nearly cooked but with a bit of bite. Drain the vegetables, reserving the water.
Using the reserved water boil the finely diced broccolli for 5 minutes. Drain well and pour into a shallow baking tray. Combine with the oil, nutritional yeast, chinese 5 spice powder, salt and pepper. Spread thinly in a single layer and bake in the centre of the oven at 200C for 10 minutes until nicely toasted.
When the sausage is nicely browned on all sides remove from the pan with a slotted spoon. Put to one side on a plate covered in kitchen roll to absorb excess oil.
If the pan is nicely coated in seasoned oil add the onions and cook for approx 8 minutes. Add fresh oil if necessary. Stir frequently until the onions begin to colour.
Add the peppers, mushrooms, garlic, crumbled stock cubes, smoked paprika and cayenne pepper. Stir well to combine with the onions. Continue to cook for 6-8 minutes, stirring frequently.
Turn the heat down to low and pour the passatta into the pan. Use 1/2 a cup or so of the reserved hot water to rinse out the jar and pour over. Stir thoroughly.
Drain the butterbeans and add to the pan with the broccolli, green beans, petit pois and sweetcorn. Stirring frequently on a medium simmer, do not allow to boil at this stage.
After 10 minutes add the sausage rounds, dijon mustard, rosemary and black pepper. Cook for a further 10 minutes or until everything is well cooked and combined and the sauce is nicely thickened.
Add salt to taste, I find the stock cubes are salty enough for my taste.
Serve with toasted broccolli rice or your preference of rice, pasta or cous cous.
Let me know how you liked it in the comments below.