Going meat-free doesn't mean compromising on taste. This hearty veggie dish is packed full of flavour and is super simple to make.

Serves 6


1 tbsp olive oil 8 vegetarian sausages 1 onion, sliced 2 garlic cloves, minced 1 tsp ground cumin 1/2 tsp dried parsley 1 x (400g) tin chopped tomatoes 1 x (400g) tin kidney beans, drained and rinsed 1 x (400g) tin chickpeas, drained and rinsed 1 x (400g) tin sweet corn, drained


Start by heating the oil in a large frying pan over medium heat. Add the sausages and cook for 5 minutes, rotating regularly to make sure all sides are cooked. Remove from the pan and set aside. Add the onion to the same pan and cook for 5 minutes or until soft. Stir through the garlic, cumin and parsley. Next, add the tomatoes, kidney beans, chickpeas, corn and 250ml boiling water. Bring to a boil before reducing the heat and simmering for 10 minutes. Place the sausages back in the pan, cover with a lid and cook for another 10 minutes. Serve immediately.

Nutritional Information

Calories 364 k/cal Protein 34g Carbs 30g Fats 12g Fibre 7g
July 27, 2021