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Italian sausage stew (v)

A hearty but healthy meal that feeds 4 if served with pitta bread, or an equivalent side.


Author: Adapted from the sausage and bean casserole on Hungry Healthy Happy.

Original post (with pictures) here.


4 vegan-friendly or vegetarian sausages

1 large potato, quartered

1 brown onion, diced

1 clove garlic, crushed

1 tbsp dried oregano

1 tbsp dried paprika

1 tin (1-1/2 cups) crushed tomatoes

1 tsp Marmite or Vegemite

Few cracks black pepper

2 medium carrots, diced

1 bell pepper, diced

8-10 button mushrooms, finely chopped

2 cups baby spinach


1. Cook the sausages in the oven according to pack instructions, along with the potato pieces (just cook the potato for whatever time the sausages require as they will be cooked further on the stovetop).

2. While the sausages and potato are cooking, heat a non-stick pan over medium-high heat and saute the onion, garlic, oregano and paprika for 3-5 minutes, until fragrant and the onion is slightly golden. Add a little of the crushed tomatoes to stop the mixture sticking if needed.

3. Add the rest of the crushed tomatoes, the Marmite or Vegemite, black pepper, carrots, bell pepper and mushrooms to your pan and reduce heat to medium-low. Allow to cook, stirring regularly, for 10 or so minutes.

4. When the sausages are ready, cut them into chunks and add to the pan along with the potato. Cook over medium-low heat until the potato is fully cooked and then add the spinach and cook for a further 5-10 minutes until wilted down.

5. Serve with pitta bread or an equivalent side.