2 packs of Cauldron Vegan Frozen Mediterranean Sausages
6 shallots, finely diced
2 cloves of garlic, crushed
1 red pepper, roughly chopped
1 lemon, zested
2 tbsp lemon juice
1 bay leaf
2 tsp salt
4 sprigs of rosemary, finely chopped
4 sprigs of thyme, finely chopped
240g pearl barley
500ml vegetable stock
2 courgettes, grated
100g kale or cavolo nero
4tsp vegan yoghurt
10g fresh parsley, finely chopped.


  1. In a large sauté pan, add the oil and place on a low-medium heat. Fry the shallots for 5 minutes, then add the garlic, red pepper, lemon zest, lemon juice, bay leaf, salt, rosemary and thyme for a further 3 minutes.
  2. Add the pearl barley and the vegetable stock to the pan, bring to the boil and then reduce to a simmer and cook for 40 minutes.
  3. Meanwhile, place the Cauldron Vegan Frozen Mediterranean Sausages in a frying pan and cook according to packet instructions.
  4. Add the courgette and kale to the pearl barley mix and cook for a further 5 minutes.
  5. Serve the stew topped with the sausages and a garnish of vegan yoghurt and chopped parsley.