Vegan Italian Sausage Stew Vegan recipe

Vegan Italian Sausage Stew

Prep 12 mins
Cook 20 mins
Serves 3

A warming dish full of Mediterranean flavours, this stew is sure to warm your heart and brighten your day.


1 pack Cauldron Vegan Mediterranean Sausages (with Grilled Mediterranean Vegetables)
2 tbsp oil
300g baby potatoes, halved
1 red onion, thinly sliced
1 clove garlic, crushed
1 tsp dried, Italian herbs
200g tinned cherry tomatoes
100g ready roasted red peppers, drained & thinly sliced
25g black olives, sliced
Basil leaves, roughly torn


  1. Pre-heat the oven to 200°C/ 400°F/Gas Mark 6 or Fan 180°C. Brush Cauldron sausages with half of the oil and cook on the middle oven shelf for 20 minutes
  2. Meanwhile bring a pan of water to the boil and cook the potatoes for 12-14 minutes or until soft.
  3. Pre-heat the remaining oil in a saucepan and cook the onion for 5-7 minutes or until softened. Add the garlic and herbs and continue to cook for a further 1 minute.
  4. Add the tomatoes and peppers to the pan and simmer gently for 6 minutes.
  5. Drain the potatoes and add them to the pan along with the sausages then simmer gently for 5 minutes.
  6. Season to taste. Scatter over the olives and torn basil leaves.