- 1 red onion
- 1 celery stick
- 1 carrot
- 4 tofu grill herb sausages
- 400g potatoes
- 2 garlic cloves
- 2 tsp Italian herb blend
- 400g chopped tomatoes
- A handful of oregano, leaves only
- 1 tsp olive oil
- 4 tbsp cold water
- Sea salt
- Freshly ground pepper
- 200ml water
- Vegetable peeler
- Large pan with lid
- 1.
Peel the red onion and roughly chop it. Trim any dry ends off the celery stick and thickly slice it. Trim and peel the carrot and slice it to match.
- 2.
Pop a large pan on a medium-high heat and add 1 tsp olive oil. Add the tofu grill herb sausages and fry, turning once, for 4-5 mins till golden brown. Lift the sausages out of the pan and set aside.
- 3.
Turn the heat down to medium-low and add the veg with 4 tbsp cold water. Season with a pinch of salt and pepper and fry, stirring often, for 5-6 mins till the veg start to soften and look glossy. If they start to dry out or catch, turn the heat down again and add a splash more water.
- 4.
While the veg fry, peel the potatoes and chop them into bite-size chunks. Peel and grate or crush the garlic.
- 5.
Stir the garlic into the pan and add 2 tsp Italian herb blend. Fry, stirring, for 2 mins, then add the potatoes. Tip in the tin of chopped tomatoes. Half-fill the tin with around 200ml water and add it to the pan, stirring to mix.
- 6.
Roughly chop the sausages and return them to the pan. Stir, cover and turn up the heat. Simmer for 15-20 mins, stirring now and then, till the veg are tender. If it seems too dry, add a splash of water and turn the heat down a little.
- 7.
Taste the stew and add a pinch more salt or pepper if you think it needs it. Ladle into 2 warm bowls and serve garnished with oregano leaves.