When Linda McCartney first brought out their chorizo sausages, I knew this recipe was a must!

It's healthy, packed with veggies and wonderfully easy to make.

A big batch can keep in the fridge for a few days, making for quick evening dinners or working lunches.

If you can't find the red pepper and chorizo sausages any vegan sausage will do.


  • 4-6 Linda McCartney red pepper and chorizo sausages

  • 1 tbsp of oil

  • 150g dried risotto rice

  • 1 yellow bell pepper

  • 2 handfuls of cherry tomatoes

  • 2 garlic cloves

  • 1 white onion

  • 2 handfuls of frozen peas

  • Juice of half a lemon or 1 tbsp of lemon juice

  • 3 tbsp of tomato ketchup

  • 1 vegetable stock cube dissolved in 400mls of boiling water.

  • 1 tsp of turmeric

  • 1 tsp of parsley

  • 3 tsps smoked paprika

  • Salt and pepper


  1. Cook the vegan sausages as per the packet's cooking instructions.

  2. Just before the sausages are done, heat the oil in a large frying pan or wok.

  3. Chop the white onion and bell pepper and fry in the oil with the minced garlic, paprika, parsley, salt and pepper.

  4. Chop the cooked sausages and add to the pan, fry them with the onion and pepper until they crisp up at the edges.

  5. Add the rice, stock and water, frozen peas, cherry tomatoes lemon juice and tomato ketchup. Simmer until rice has softened and the dish is heated through, leave the pan to cook as this can take 20-30 minutes.

  6. Check the pan occasionally and add more water if it has boiled down but the rice has not softened.

  7. Once the rice is soft, serve into bowls.