Lisa Faulkner's sausage dish is a great way of using any veg you have in your fridge to create a delicious one-pot meal for all the family.
1 packet of vegan cocktail sausages (Use with meat if you'd prefer and with bigger sausages)
1 large onion sliced
1 clove garlic grated
1 large leek sliced
100g green beans chopped into 2 cm pieces
100g red or green cabbage chopped
2 tsp of sweet smoked paprika(dulce)
1 tin tomatoes
150 ml veg stock plus extra if it needs
For the cobbler dumplings:
150g self raising flour
70g veg suet
Pinch of salt
1 tsp paprika
3 tbsp cold water
In a casserole dish heat a glut of olive oil and add your sausages and brown all over, then set aside.
Add a little more oil if necessary and add the onions and soften slowly. Once they are softened and turning golden grate in your garlic and cook through, then add the paprika and a little veg stock then add leeks and sliced cabbage. Stir in the tinned tomatoes and veg stock and half a tomato tin of water and bring to the boil. Once boiling add the sausages and green beans and turn heat to a simmer. Cook for about 10 minutes.
Make up your dumpling mixture by mixing all the ingredients together.
Check your sausage and tomato mixture and add more water or stock if it needs. Drop a spoonful of the dumplings on top of the casserole, cover with a lid and cook for a further 10minutes. Then take the lid off and cook for another 10 minutes until the cobbler is puffed and lovely!
Lisa's top tip:
Any cobbler leftovers can be made into minestrone soup by adding veg stock and pasta to make your meals go further. Don't include the dumplings though.