SAUSAGE CASSEROLE
Recipe by Renee McGregor
Serves: 4 Preparation time: 15 minutes Cooking time: 1 hour
Ingredients:
8 lean (or veggie) sausages
400g canned chopped tomatoes
400g canned baked beans
1 large courgette, cut into chunks
2 large carrots, cut into chunks
2 garlic cloves, finely chopped
4cm piece of root ginger, peeled and finely chopped
150g fine green beans, halved
1 tsp paprika
1 handful of rosemary leaves
Method:
Preheat the oven to 180°C/350°F/Gas 4.
Put all the ingredients except the toast in a casserole dish and stir well. Cover and cook for about 1 hour until the sausages and vegetables are cooked.
Serve with wholegrain toast or medium baked sweet/potato
QUICK Veggie-bean Chilli
Ingredients:
1 clove of garlic, peel and crushed
1/2 400g tin of red kidney beans or black beans (or both)
1 carrot (grated)
1 small-medium red onion or 1/2 a large onion
1 jalapeno pepper (chopped)
1 tin of tomatoes or 300g passata
100g frozen or tinned sweetcorn (optional)
1tbsp of tomato puree
1 tsp of chill flakes (add more to your own taste if you like it spicy)
1 tsp of cumin
1 tsp of paprika (smoked if you can get it)
Salt and pepper to taste
Method:
Add everything to a saucepan and cook for around 10 minutes - stirring well
Enjoy with brown rice or quinoa or cornbread or wrap it into a wrap to make into burritos with rice
Add guacamole or avocado