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Veggie sausage stir-fry

For a wonderfully bright dinner that can be whizzed up in 30 minutes, opt for our low cal veggie stir-fry, made using vegetarian sausages and rainbow veg.

Serves 4

Prep Time 15 min

Cooking Time 10 min


  • 2tsp olive oil
  • 8 vegetarian sausages (thawed if frozen), crumbled; we used Linda McCartney
  • 2tsp lemongrass paste
  • 1tsp chilli paste
  • 250g green beans, sliced
  • 1 large red pepper, sliced
  • 350g rainbow stir-fry vegetables
  • 2tbsp hoisin sauce
  • 250g pack ready to heat jasmine rice
  • 40g chopped roasted peanuts, to garnish

TIP Our rainbow stir-fry vegetables are a mixture of cabbage, carrot, corn, spinach and onion. You can use any stir-fry mix or chop up a colourful variety of your favourite vegetables.


  1. Heat the olive oil in a large wok or frying pan over a high heat. Add the crumbled vegetarian sausages and stir-fry, using a wooden spoon, for 3–4 min. Add the lemongrass and chilli pastes, and stir-fry for 1 min.
  2. Add the beans and red pepper and stir-fry for 2 min. Add the rainbow veg and stir-fry for 1–2 min until they’re just wilted. Add the hoisin sauce and stir-fry for 1 min or until the mixture is well combined.
  3. Meanwhile, heat the rice according to the pack instructions. Divide the rice among 4 bowls, then top with the stir-fry and garnish with the peanuts to serve.

Nutrition per serving

Read more on how we calculate nutrition.
376 21g 13g 3g 10g 13g 2.2g 93mg 38g 1.8mg

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