Bethany's Vegan Kitchen

This is a hearty, comforting meal and a great way to warm up on those chilly wintery days. For the meat free chorizo, I used the chorizo shroomdogs by Sainsbury’s, Linda McCartney also sell vegan chorizo sausages. If either of those aren’t available where you are, meat free sausages will work too

Yield; Four servings (250kcal per serving approx) Cook time; 45 minutes

You’ll need;

1. Eight meat free chorizo sausages
2. One brown onion, sliced
3. Two cloves of garlic, minced
4. Two carrots, peeled and sliced
5. One tablespoon of tomato puree
6. 200g/7oz chestnut mushrooms, chopped
7. 400g/14oz chopped tomatoes
8. 200ml hot vegetable stock
9. Half a teaspoon of the following; smoked paprika, ground cumin and dried parsley
10. One 400g/14oz tin of chickpeas, drained and rinsed

Method;

• Cook the sausages as per the instructions on the packet. With the shroomdogs they’ll only need 8-10 minutes, turning frequently. Once cooked set aside
• Add a teaspoon of oil into a large saucepan over a medium heat. Add the onion, garlic and carrot. Sprinkle over a pinch of salt and allow to cook for ten minutes, stirring every now and then
• Next, add in the tomato puree and the mushrooms, give it a good stir to combine. Allow to cook for five minutes, or until the mushrooms begin to release their liquid
• Then add in the chopped tomatoes, stock, herbs and spices. For a smoother stew blend the tomatoes with an immersion blender before adding them
• Season to taste with salt and pepper, then cover with a lid and leave to simmer for ten to fifteen minutes, stirring occasionally
• Lasty, chop the sausages you cooked earlier and add them into the stew along with the chickpeas. Allow them to heat through for five to ten minutes and then serve