Spicy sausage stew with mini polenta bites

It’s another cloudy day, but it’s still very warm. We will buy some garden/balcony supplies today and just potter around. I hope I don’t see any tempting new plants at the garden center, but I’m sure there will be some that I want to take home with me. Perhaps we would need a few decorative summer flowers, as most of our plants are grown for food.

Here is today’s plantbased recipe. I made this spicy sausage stew with vegan chorizo, roasted sweet potato, bell pepper and tomatoes and served it with fried mini polenta bites. The whole meal was vegan and a very pleasing combination. It was a nice summer dish, I would say. Here’s how I made it.

Sausage stew

1 sweet potato

1 bell pepper

10 cherry tomatoes

1 onion

2 garlic cloves

Salt to taste

Ground black pepper to taste

Smoked paprika to taste

4 vegan chorizo sausages

Vegetable oil for roasting

Cut the vegetables in cubes and roast them in the oven until done. Season with salt, pepper and smoked paprika.

Also slice the sausages and add them to the roasting tin. Roast for a while so that the flavours blend nicely.

Polenta bites

125 g polenta

650 ml vegetable stock

Fresh basil

Fresh thyme

1 tsp salt

½ tsp ground black pepper

1 tsp garlic powder

Vegetable oil for frying

Heat the vegetable stock with the seasoning and cook the polenta in it.

Once cooked, spread it on a baking paper and let cool in the fridge for about 30 minutes.

Cut small shapes off the polenta with a cookie cutter and fry them in oil.

I served the stew and polenta with a green salad on the side, consisting of rocket, fresh peas and spring onion. I also added a tomato dipping sauce on the plate.

Have a nice Sunday!

Your VegHog