This hearty vegetarian sausage stew is one of my favourite Winter veggie comfort foods.

It is full of vegetables, wholegrains and flavour. And Is great to cook in bulk and freeze for those days when you just don’t feel like cooking!

Ingredients:

• 6 veggie sausages (whichever brand you like)
• 3 carrots
• 2 tins of chopped tomatoes
• 100g barley
• 2 peppers (I like red best, but you can choose any colour)
• 1 parsnip
• 1 low salt vegetable stock cube mixed into about a 0.5litre of hot water
• baby potatoes (rough measure: about 10…)
• 2 tsp thyme/rosemary
• 1 tsp tumeric
• 1 tsp paprika
• Can add an onion and clove of garlic, but I prefer to cook without as they cause my IBS to flare up.

Methods:

• Prepare your sausages as directed on the pack (I cooked mine in oven). I like cooking them before adding to the stew later as it helps them to maintain a little crisp on the outside.
• Cut your baby potatoes into small cubes and boil them for approx 5-10 mins (until al dente). Then drain them and tip them into an oven proof dish. Drizzle a little olive oil on them, and add a small spoonful of thyme or rosemary. Mix to cover all cubes with oil and herbs and then cook in medium temperature oven for approx 20 minutes.
• In a large pot, heat a little vegetable oil and fry your chopped-up veg until slightly browning (I love that bit of roast flavour).
• Add the tins of chopped tomatoes, the barley, the stock and the turmeric and paprika to the pot and stew at a low temperature for 30 or so minutes (until all veggies are softened).
• Chop your cooked veggie sausages into half inch (about 1.5cm) chunks and add to stew for last 5 mins of cooking (stewing veggie sausages for too long can cause them to fall apart a little too much in my opinion).
• Serve your stew in a bowl or deep plate, and sprinkle some of your crispy herby potato cubes on the side.
• ENJOY!!!

For more ideas on how to piece together your very own intuitive meals, check out my post on intuitive cooking here!

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