If you’re trying out a meat-free lifestyle, you can still keep all the flavours you love with this delicious and hearty recipe
Say hello to this spicy stew recipe from Marks and Spencer that gives you a healthy and nutritious evening meal at the end of a long day
Ingredients:
- 1 onion, finely chopped
- 2 sticks celery, finely chopped
- 4 cloves garlic, grated
- plant-based bangers
- 1/2 jar (95g) Plant Kitchen vegan ‘nduja paste
- 2 red peppers, sliced
- 1 tin (400g) chickpeas
- 1 tin (400g) chopped tomatoes
- 300ml vegetable stock
- 15ml red wine vinegar
- 15g tomato purée to taste
- Any crusty bread
Method:
1. Heat a splash of olive oil in a large saucepan. Add the onion and celery and cook for 5 minutes, until softened, then add the garlic and fry for another minute.
2. Squeeze the insides from the skins of the vegan bangers and add this to the pan, breaking it up with a spoon. Fry for 15 minutes or so, until coloured, then mix in the vegan ‘nduja paste and fry for 5 more minutes. Tip in the red peppers, mix to coat and cook for another 5 minutes.
3. Add the chickpeas, tinned tomatoes, stock, red wine vinegar and tomato purée, season with salt and pepper and mix well. Simmer for 25 minutes, or until the sauce has thickened. Ladle the stew into bowls and serve with crusty bread (to taste).
