A lovely versatile stew for veggies & carnivores alike (Vegetarian)

Member Name: GentleGenius

Product:	Vegetarian
Date:	25/04/09 (586 review reads)
Rating:

Advantages: Filling, rich, tasty, healthy, low in fat & calories, a stew for all seasons

Disadvantages: None whatsoever

RICH VEGGIE SAUSAGE & CHICKPEA STEW

INGREDIENTS (serves 2 people with good appetites):

1 pack of 8 vegetarian hot dog sausages (Sainsbury's or Tesco's brand), thawed
3 teaspoons olive oil
1 medium-sized peeled and roughly chopped onion
1 small tin chopped tomatoes in juice
1 flat teaspoon mixed dried herbs
1 large carrot, thinly peeled & cut into chunks
Half a can of chickpeas, drained
1 veggie Oxo cube, crumbled
1 tablespoon tomato puree
1 large garlic clove, peeled and finely chopped
2 teaspoons dark soy sauce
4oz tiny button mushrooms, wiped and left whole
Half a flat teaspoon of freshly ground black pepper

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This is a delicious veggie (suitable for vegans too) stew which even the most dedicated carnivores enjoy too. Though it seems like a meal only suitable for winter, it's great at other times of the year too, even when the weather is scorching hot. Many times I have served the stew to friends, and they've come back screaming for more.

Here's how you make it!

Cut the veggie sausages into bite-sized chunks. Heat the oil in a medium-sized non-stick saucepan, and fry the onion, carrot, garlic and mushrooms over a high temperature, stirring continuously, until well-browned.

Add the tinned tomatoes, soy sauce, tomato puree, black pepper, veggie Oxo cube, herbs, sausage chunks and chick peas. Stir thoroughly, and turn the heat to a very low simmer - cover the pan, and cook, stirring occasionally, for about 50 minutes.

If the mixture gets too dry during the cooking process, add just a TINY drop of water and stir well, bring back to the boil, then continue to simmer as described.

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I think you will find this stew very substantial, but I must say it works nowhere near as well if you use carnivorous sausages.

The finished result is a very rich-tasting stew, but if you want it even richer, then you can add just a tiny splash of red wine.

As regards accompaniments to make a complete meal, this is one of the most versatile stews there is. I list below (for ease of reading) some serving suggestions.

Serve with:

Broccoli, peas & mash
Jacket potato & salad
Steamed noodles & salad
Boiled rice & salad, or just with boiled rice
Croquette, saute or rosti potatoes with green vegetables or salad
Roast potatoes and either sprouts or buttered cabbage

The list goes on, and I'm sure you can think of many other accompaniments to this stew.

Before I finish, and this suits the winter months more than spring or summer, the stew can be eaten as it is, with the addition of parsley & apple dumplings - the recipe for which I give below.

PARSLEY & APPLE DUMPLINGS (makes about 6 tiny ones):

4oz self-raising flour
2oz Flora margarine (makes lighter dumplings than using vegetarian suet)
1 tiny pinch of salt
Half a peeled & cored eating apple, finely grated
2 rounded teaspoons dried parsley
1 to 2 tablespoons cold water

To make the dumplings....rub the Flora into the flour until it resembles fine breadcrumbs. Stir in the salt first, then the apple and parsley. Mix with first 1 tablespoon of water, and if still too dry, add the 2nd. The dough should be pliable, yet dry to touch.

Using very lightly floured hands, form the dough into tiny dumplings - about double the size of a Malteser, and pop into the stew approximately 20 minutes before the cooking time is up.

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Thanks for reading, and if you try this stew which is very nutritious, extremely tasty, plus low in fat and calories....enjoy!!!!

Summary: I've not yet served this to anyone who hasn't loved it