• 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


  1. 1

    Preheat the oven to 220°C/ fan 200°C/ gas mark 7.

  2. 2

    Melt the vegan butter in a large saucepan on a medium heat.

  3. 3

    Add the diced onion and sauté for 2-3 minutes.

  4. 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).

  5. 5

    Mix in the tomato puree, balsamic vinegar and cannellini beans, stir well and cook for 1 minute.

  6. 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.

  7. 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. 

  8. 8

    Stir the stew and season with salt and pepper to taste. Remove the stew from the heat and mix in the kale. 

  9. 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. 

  10. 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. 

Nutritional Details

Each serving provides
  • Energy 1624kj 388kcal 19%
  • Fat 9.5g 14%
  • Saturates 3.8g 19%
  • Sugars 12.0g 13%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 381kj/91kcal

Each serving provides

45.0g carbohydrate 16.0g fibre 21.0g protein Three of your 5 a day

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