Veggie Sausage & Bean Casserole (Vegetarian)

Member Name: flodombey

Product:	Vegetarian
Date:	06/03/09 (431 review reads)
Rating:

Advantages: Healthy, low WW points, adaptable meal

Disadvantages: Needs co-ordination of timings but fairly simple

This is a healthy, low-fat veggie dish which I adapted from a recipe my mother in law gave me for sausage and bean casserole. It can, of course, be used with real meat sausages instead of veggie ones if you prefer but it won't then conform to the WW points guidance I have provided here (NB, I have worked these out as per their online e-sources but they may vary dependent on the type of veggie sausages used, I have used quorn).

Ingredients:

6 pack of quorn sausages (frozen or fresh)
1 x 400g tin chopped tomatoes
1 x 400g tin borlotti beans (or other beans if you prefer)
240g dried pasta (I use spirals or penne - either work fine)
1 red or orange pepper
1 courgette
2 handfulls of mushrooms (any type)
1 medium onion
1 fresh medium chilli
2 cloves garlic
Salt and pepper
Pinch of dried herbs (rosemary/basil/thyme to taste)
Olive oil

WW points - based on a quarter of the above, the points value per portion would be 6.5. I often change which veg goes in dependent on what is in the fridge, the points value won't be affected by most veg as it is generally 0 points so feel free to experiment or just use up what you have to hand.

Method:

1) Place sausages in an oven proof dish and place in the oven on about 180 degrees while you prep everything else, this will ensure they are cooked by the time you need them.
2) Put a large pan of water on for the pasta.
3) In a large pan (I use my wok as its large and has a lid) heat about 2 tablespoons of olive oil and add the chopped onion, crushed garlic and finely chopped chilli, over a medium heat cook until onions have softened.
4) Add chopped pepper and courgette and stir fry for a couple of minutes.
5) Add tinned tomatoes and mushrooms, stir well and bring up to simmering point, keep the tin from the tomatoes to one side.
6) Season with salt and pepper and whatever herbs you like, to taste, add some water to the tomato tin, fill about a quarter of the way up and swill to get all the tomato juice off the sides then tip into the pan and stir again. Cover and simmer for about 10 minutes, stirring occasionally.
7) Your water should be boiling by now so add the pasta.
8) Once the casserole has simmered your sausages should be cooked so remove from the oven and chop into bite sized pieces. Add the drained and rinsed beans and the chopped up sausages to the casserole and simmer for another 10 minutes.
9) Keep an eye on your pasta and once cooked turn the heat off and leave sitting in the hot water until you need it.
10) Finally, once everything is hot and cooked, drain the pasta and stir into the casserole before serving.

I tend to serve this with some garlic bread if I am really hungry but it is pretty filling on its own. It freezes ok too so if you have too much just seperate and freeze, it will need to thaw out totally before microwaving though if you do freeze it, it does not cook well from frozen.

A great, hearty, healthy dish which always satisfies my veggie husband and which I enjoy immensely too. Enjoy!

Summary: Great, healthy and satisfying meal