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Quorn sausage and bean casserole

Quorn sausage and bean casserole

Suitable for vegetarians

Allergens

Gluten, Wheat, egg, Milk, Barley

Ingredients

ingredients
Item Quantity Allergen
Quorn link sausages 40 Egg/milk/ Barley /Gluten/ Wheat
Onions 200g
Garlic puree 25g
Smoked paprika 20g
Ground cumin 20g
Chopped tinned tomatoes 3kg
Vegetable stock 2ltr
Tinned chickpeas 1 x 800g tin
Tinned kidney beans 1 x 800g tin
Rapeseed oil 20g
Pepper 5g

Method

  1. Add the rapeseed oil to a hot pan and add the diced onions and pepper. Cook for 5min and then add the smoked paprika, cumin, garlic, pepper, tinned tomatoes and vegetable stock. Mix and bring to the boil, and then add the chickpeas and kidney beans. Leave to simmer on a low heat for around 1hr.
  2. Bake the sausages in the combi until they reach core temperature and the add to the bean sauce,

Halal