A popular lunchtime meal at nursery, this vegetarian casserole contains a wonderful selection of vegetables. We’ve amended the proportions for a hungry family of four.
4-6 Vegetarian hotdogs (defrosted if taken from the freezer and chopped into little rounds)
Half a pack of mushrooms
1 Tin of chickpeas
1 Tin of kidney beans
Half a tube of tomato puree
Half a jar of red pesto
1 Tin of tomatoes
Chop finely or whizz in a food processor the peppers, mushrooms, carrots, and courgettes. Cook them in a large pan on the hob together with the tomato puree and tinned tomatoes for around 20 minutes or until soft. Add the chickpeas, kidney beans, pesto and sausages and cook for another 20 minutes. Serve with rice.