Casserole with vegetarian sausages, green beans, peppers and mushrooms

Ingredients for 3 servings:

• 1 pack of vegetarian sausages, e.g. Quorn
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 pack of mushrooms
• ½ pack of green beans
• 2 onions
• 2 cloves garlic
• 1 small leek(s)
• 3 cherry tomatoes
• 1 tbsp, heaped tomato paste
• salt and pepper
• 1 pinch(s) of sugar
• 1 shot of red wine
• 1 paprika powder
• 1 onion powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

without meat and soy

Fry the Quorn sausages in a pan on all sides, turning frequently, until they’re browned; this usually goes very quickly. While you’re at it, pre-cook the green beans and then rinse them under cold water to retain their lovely green color. Remove the sausages from the pan and add the trimmed mushrooms to the pan. Fry the mushrooms without adding any more fat. Then add the onion and wait until they’ve browned, then add the beans, the finely chopped bell peppers, and garlic, and sauté briefly. Now add the tomato paste and a little butter. Sauté the tomato paste until it’s a nice, glossy color. Be careful not to overcook it, or it will taste bitter. Then deglaze with red wine and simmer briefly. Once the red wine has reduced slightly, add a little water and season with salt, pepper, paprika, a little sugar, and onion powder. Serve with fried potatoes and the whole thing tastes fantastic!