• 300 g Plant Pioneers shroomdogs
  • 1 onion, roughly chopped
  • 1 garlic clove, finely chopped (optional)
  • 1 reduced salt vegetable stock cube (optional)
  • 400 g tin peeled plum tomatoes, roughly chopped
  • 420 g tin red kidney beans in chilli sauce
  • 500 g frozen whole green beans, defrosted slightly
  • 1 tsp mixed dried herbs (optional)
  • 2 packs Plant Pioneers mash potato
  • 1 knob of butter (optional)
  • 25 ml semi-skimmed milk (optional)


  1. 1

    Gently heat a large, deep-sided frying pan and add the sausages. Fry for 10 minutes, turning occasionally. Add the onion and garlic and cook for a further 4-5 minutes, until everything is lightly browned. 

  2. 2

    Dissolve the stock cube in 300ml boiling water then add to the pan of sausages along with the tomatoes, kidney beans and dried herbs. Cook for 15 minutes, then add the green beans and cook for a further 5 minutes.

  3. 3

    Meanwhile, cook the potato to the pack instructions, 

  4. 4

    Serve the hotpot with the creamy mashed potato, enjoy! 

Nutritional Details

Each serving provides
  • Energy 1671kj 399kcal 20%
  • Fat 11.0g 16%
  • Saturates 4.0g 20%
  • Sugars 16.0g 18%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 310kj/74kcal

Each serving provides

56.0g carbohydrate 13.0g fibre 13.0g protein

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