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Main course · South African

Vegetarian Sausage and Pap with Chakalaka (South African-Style)

40 min Serves 4 ~641 kcal/serving ~£5.40 (£1.35/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 6 vegetarian sausages
  • 2 carrots
  • 1 red pepper
  • 400 g tinned baked beans
  • 2 red onion
  • 3 garlic cloves
  • 1 tsp curry powder
  • 300 g fine polenta (cornmeal)
  • 2 tbsp vegetable oil

Nutrition (per serving)

Calories
641 kcal
Protein
22.5 g
Carbohydrate
88.7 g
of which sugars
15 g
Fat
17.9 g
of which saturates
2.1 g
Fibre
13.1 g
Salt
2.06 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Bring 900ml water to the boil for the pap. Whisk in the polenta, then stir vigorously over low heat for 6-8 minutes until it forms a thick, stiff dough. Keep warm.

  2. 2

    Fry the vegetarian sausages in the vegetable oil for 8-10 minutes, turning, until browned and heated through.

  3. 3

    Remove the sausages and fry the onion in the same pan for 8 minutes until softened. Stir in the garlic and curry powder.

  4. 4

    Grate the carrots and dice the pepper, add to the pan with the baked beans and simmer for 10 minutes.

  5. 5

    Serve the chakalaka with the sausages and the pap.

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