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Veggie pilaf with vegan sausages

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This easy veggie pilaf recipe is ideal for meat-free Mondays. Loaded with vegan sausages and fresh coriander, it’s a filling and tasty dish you’ll make over and over.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes, + standing time
Veggie pilaf with vegan sausages


  • 2 tbs olive oil
  • 1 large brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tsp ground turmeric
  • ⅔ cup (145g) brown basmati rice
  • 2 cups (500ml) vegetable stock
  • 400g can lentils, rinsed, drained
  • ¼ cup (35g) currants
  • 300g pkt Coles Australian Superfood Stir-Fry
  • 300g pkt kale and cashew vegan sausages
  • Coriander sprigs, to serve
  • Coconut yoghurt, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 3-4 mins or until onion softens. Add garlic and turmeric and cook for 30 secs or until aromatic. Add the rice and stir to combine.
  2. Step 2

    Add stock, lentils and currants to the onion mixture in the pan and bring to a simmer. Reduce heat to medium-low. Cover and cook for 15 mins or until rice is tender. Add the stir-fry vegetables and use a fork to gently toss until the vegetables are just tender. Cover and set aside for 2-3 mins to steam. Season.
  3. Step 3

    Meanwhile, spray a separate large non-stick frying pan with olive oil spray. Cook the sausages following packet directions or until light golden.
  4. Step 4

    Divide the rice mixture and sausages among serving plates. Sprinkle with coriander. Serve with the yoghurt.