Quorn Meat Free Sausage & Apple Stew2015-11-12
- Course: Main
- Servings : 4
- Prep Time : 5m
- Cook Time : 35m
- Ready In : 40m
Autumn (or Fall if you live across the pond!) is well and truly here, which for me means one thing – craving warming comfort food!
This recipe shows how comfort food CAN be healthy; it’s relatively low in calorie and high in protein and fibre thanks to the meat-free protein (Quorn™), fruit and vegetables.
This stew is a great one pan dish that is both quick and simple to make and provides at least one of your five a day (and more if you serve it with a side of spinach or sweet potatoes!).
Do let me know if you make it too!
- 8 Quorn Sausages*
- 2 tbsp olive oil or spray oil
- 2 cloves garlic, crushed
- 2 onions, roughly chopped
- 2 carrots, peeled and sliced
- 1 stick celery, sliced**
- 1 eating apple (cored and cut into wedges)
- 1 tbsp flour
- 200ml 100% apple juice
- 1 vegetable stock cube dissolved in 300ml boiling water
- 1 tbsp sage & thyme, chopped
- 100ml crème fraiche
- 1 tbsp parsley, chopped
*I used Quorn’s Chef Selection Sausages
**The second time I made this recipe I swapped the celery for cherry tomatoes and asparagus (as pictured!)
Heat 1 tbsp of the oil (or spray oil) in a large saucepan and gently fry the garlic, onions, celery, carrots and apple slices. Cook for 5 minutes until softened. Stir in the flour (I used spelt) and cook for a further 2 minutes.
Pour the apple juice and stock into the pan. Add the sausages (which you can brown beforehand in another frying pan), sage and thyme and bring to the boil, stirring all the time. Reduce the heat and simmer for 20-25 minutes, add a little extra stock if required.
Serve with the crème fraiche spooned over and sprinkled with the parsley.
Enjoy with a rustic loaf!
*This blog post was produced in collaboration with Quorn, who I am an ambassador for – read more [here].
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