Vegan Sausage, Broccoli, Pepper & Tomato Summer Stir-fry
- 4 vegan sausages
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups broccoli florets
- 1 cup frozen green peas
- 1 brown onion skin removed, diced
- 1 clove garlic
- 5 salad potatoes washed, chopped in half
- 2 tbsp ras el hanut seasoning
- 2 tbsp poppy seeds
- 1 tbsp rapeseed oil
- pinch sea salt & grund black pepper
Turn on the oven and cook the vegan sausages as per packet instructions.
Bring a small pan of water to the boil and add the potatoes. Simmer for 10 mins until soft.
Add the oil to a large wok or frying pan and heat for 1-2 mins.
Add the onion and, bell peppers and garlic and cook for 4-5 mins on a low-medium heat.
Add the broccoli florets and peas and cook for a further 2-3 mins.
Drain the potatoes and add them to the frying pan.
Add the ras el hanut, poppy seeds, salt and pepper and stir to combine everything together.
Chop the sausages into small pieces and add to the frying pan / wok.