© J Sainsbury plc 2020
Shroomdog stew
This smoky stew is made with our Shroomdogs, making it the ultimate comfort dish for vegetarians and vegans.
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Ready in 35 minutes
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Cooking time 20 minutes
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Prep time 15 minutes
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Serves 3
Three of your 5 a day
Ingredients
- 1 tbsp vegan butter
- 1 onion, diced
- 1 clove of garlic, crushed
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tbsp tomato puree
- 2 tsp balsamic vinegar
- 400g chopped tomatoes
- 400g cannellini beans
- 150ml water
- 6 Sainsbury's cumberland shroomdogs or caramelised onion shroomdogs
- Parsley to garnish, finely chopped
- 130g kale, roughly chopped
Method
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1
Preheat the oven to 220°C/ fan 200°C/ gas mark 7.
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2
Melt the vegan butter in a large saucepan on a medium heat.
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3
Add the diced onion and sauté for 2-3 minutes.
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4
Stir in the dried herbs, spices and garlic and cook for 1 minute, stirring frequently (add a few tablespoons of water if it is too dry).
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5
Mix in the tomato puree, balsamic vinegar and cannellini beans, stir well and cook for 1 minute.
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6
Add in the tomatoes, water and combine. Reduce the heat a little and partially cover with a lid. Leave to simmer for 15-20 minutes, stirring occasionally.
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7
Place the Shroomdogs onto a lined baking tray and put into the oven and cook for 10 minutes, turn, then cook for a further 5 minutes.
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8
Stir the stew and season with salt and pepper to taste. Remove the stew from the heat and mix in the kale.
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9
Add the stew to a large ovenproof dish and place the shroomdogs on top, pushing them down a little. The lesser cooked side should be facing up.
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10
Place in the oven and bake for 10 -15 minutes until the Shroomdogs are browned on top and the stew is bubbling. Garnish with the fresh parley and serve.
