Amy's Rosy Life is a blog about plantbased food, lifestyle, travel, fashion and style

edited by Amy Rose


Vegan sausage and gnocchi stew

It's 32 degrees outside so you may not feel like cooking or eating a stew but the beauty of this is it's a one pot dish so you can put the lid on the pan and just leave it.

Plus the sauce is good on its own or you can add pasta instead if gnocchi isn't your thing.
I love tomato sauces and the tomato is so versatile that I tend to have a tomato sauce of one variation or another at least once a week.

I also try to have beans once a week for extra fibre, especially if I'm eating pasta or gnocchi as they're stodgy.

I really didn't want to be in the kitchen any longer on this incredibly hot Sunday than I had to be so this stew was ideal for something relatively quick and more importantly didn't require me to stand over the hot oven!

This is my vegan sausage and bean stew with gnocchi


1/2 red onion
1tsp onion granule 
1tsp garlic granule 
1tsp chilli powder
1 tsp oregano 
Pinch salt
1 tin chipped tomatoes
2tbsp tomato puree
6 vegan sausages of choice (I used Linda McCartney) 
Add 1 can of cannellini beans
1/2 cup water
1 packet gnocchi 


Cook the sausages in the oven if they're frozen

Chop 1/2 onion and place in a frying pan with 1tbsp of oil. 

Cook for 1 minute then add the onion & garlic granules, chilli powder, oregano, salt and pepper. 

Cook for a further minute then add the tinned tomatoes and the tomato puree. 

Cover and cook this for 15 minutes on a low heat. 

When the sauages at 3/4 cooked remove from oven and cut into bite size chunks. 

Add these along with the beans and the gnocchi to the sauce and allow to simmer for 5 minutes. I added the water here as the sauce had thickened but it's optional as to how thick you like it. 

Serve with crusty bread or a side salad and enjoy. 

AR x

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