4 servings; 180 cal w/o sausage (seitan sausage adds 100 cal); MFP
1 tsp oil
4 vegetarian sausages cut into chunks
1 onion, sliced
3 garlic, minced
2 carrots, diced
1 parsnip, diced
150g mushrooms, diced
100g green beans, chopped
150g corn
Black pepper
½ tsp dried thyme
3g Better Than Bouillon
1 tsp low sodium soy sauce
3 g MSG
12 g Bisto gravy granules
350g potatoes (I used new potatoes)
PC - 5 mins; high; QR
1. Heat the oil in a large pan (use an ovenproof one if you have one), and add the sausage chunks, onion and
garlic. Cook over a medium heat for several minutes, before adding the carrots, parsnip, mushrooms, green
beans and sweetcorn. Add plenty of black pepper, and continue to cook, stirring fairly often, for 5 more minutes.
2. Heat the oven to 190°C (Gas Mark 5 / 375°F).
3. Add the thyme, vegetable stock, soy sauce and Bisto granules to the vegetables, mix well, and bring to a
simmer. Cook for a couple more minutes while you slice the potatoes thinly - use a mandoline if you have one.
4. Remove the stew from the heat, stir well, and then add one layer of sliced potatoes, overlapping them slightly.
Season with salt and pepper, and dot about half of the margarine across the potatoes. Add the remaining
potatoes, and once again, season and dot with margarine.
5. Place in the oven and cook, uncovered, for one hour, or until the potatoes are tender