Vegetarian sausage, butternut and red pepper stew (V)

Serves 4, 458kcal, 9.6g fibre,

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

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

https://www.sainsburys.co.uk/gol-ui/recipes/vegetarian-sausage-butternut-and-red-pepper-stew