• 2 tbsp olive oil
  • 375g vegetarian sausages
  • 1 small butternut squash, peeled, deseeded and diced
  • 2 red peppers, deseeded and cut into strips
  • 4 leeks, trimmed and cut into 2cm pieces
  • 6g thyme, stalks removed
  • ½ tsp smoked paprika
  • 200g quinoa
  • 750ml vegetable stock, made with 1½ stock cubes


  1. 1

    Heat a large frying pan with 1 tbsp oil and cook the sausages for 5-6 minutes. Transfer to a board, cut into 2cm chunks and set aside.

  2. 2

    Heat the remaining oil, then add the butternut squash and cook for 10 minutes, stirring occasionally until brown.

  3. 3

    Add the peppers and leeks. Cook for 2-3 minutes, stirring to coat well, then add the sausages along with the thyme, paprika, quinoa and stock.

  4. 4

    Cover and cook for 15 minutes until everything is tender. Serve.

Nutritional Details

Each serving provides
  • Energy 1918kj 458kcal 23%
  • Fat 13.2g 19%
  • Saturates 1.5g 8%
  • Sugars 23.0g 26%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 218kj/52kcal

Each serving provides

59.6g carbohydrate 9.6g fibre 20.4g protein

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