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Summer Smokey Sunshine Stew using Gosh! Smokey Sweet Potato Sausages with Red Pepper, Paprika and Lentil

Makes x4 large portions.


  • X6 Gosh! Sweet Potato Sausages, cut into 3
  • Glug of olive oil
  • Half of a sweet potato or squash, peeled and chopped
  • 1 onion, peeled and sliced
  • 1 leek, sliced
  • 2 garlic cloves, peeled and chopped
  • 400g of tinned chopped tomatoes
  • ½ teaspoon of smoked paprika or chilli powder
  • 1 tsp of honey/maple syrup
  • 300ml of veggie stock
  • Splash of tamari /soy sauce
  • Handful of spinach
  • 400g of tinned butterbeans, drained and rinsed
  • 2 bay leaves
  • 100g of pitted olives
  • Sea salt and freshly ground black pepper
  • Splash of apple cider vinegar or squeeze of lemon

To serve

  • Bread or cooked quinoa (optional)


  1. Heat a glug of olive oil in a large saucepan over a medium heat
  2. Add the onion and leek and garlic and fry for 2–3 minutes, then add the sweet potato and Gosh! Sweet Potato Sausages and fry for another 2 minutes
  3. Add the tomatoes, olives, bay leaves, honey, stock and tamari. Bring to a simmer and bubble for 5 minutes
  4. Stir through the spinach and beans, then simmer for a further 10 minutes until hot. Stir through the fresh herbs and season with salt and pepper to taste
  5. Serve in bowls with quinoa, mashed veggies or a chunk of crusty bread

Gosh! Swap

Swap the butterbeans for any type of beans you like, such as kidney beans or cannellini beans, or replace with chickpeas or red lentils. You can also add whatever veggies you fancy to this!