Another recipe taken from www.animalaid.org.uk website. This is a very wholesome meal and is great for the colder evenings.
- 675 g potatoes cubed - I left skins on
- 1 medium onion chopped
- 2 cloves garlic crushed
- 1 bay leaf
- 2 tsp thyme
- 1 tsp sage
- 1 cooking apple cubed - I left the skin on
- 450 g carrots sliced
- 1 pack vegan sausages* *see note at bottom
- 1 tin chopped tomatoes
- 3 tbsp tomato puree
- 250 ml vegetable stock
- season with salt & pepper
Boil the potatoes for 5 minutes then drain.
In a large pan (medium heat) heat 2 tbsp oil and fry the onion for 2 minutes. Add the garlic and herbs and fry for another couple of minutes. Add the carrot and apple and fry for a couple of minutes, stirring occasionally. Now pour in the tinned tomatoes, stock, puree, salt and pepper. Turn down the heat and simmer for 15 minutes stirring every few minutes.
Add the drained potatoes and sausages (frozen is fine but cook for a little longer) stir until covered in sauce. Cover with a pan lid and simmer for 10-15 minutes. Be sure to stir occasionally. I like to put a fork into a carrot to see if it's cooked or needs longer. Serve with garlic bread. Enjoy!
TIP: I used Quorn vegan sausages which stay firm when cooked. If you are using a less firm sausage like Linda McCartney then I recommend cooking in the oven/pan and adding them five minutes before serving. I once made this recipe with Linda McCartney sausages and they went soggy and fell apart. Pink Salt