Heat a large casserole dish on a medium-high heat then add 1 tablespoon of the olive oil. Once hot enough add the sausages and fry evenly for 10 minutes then set-aside. ⠀
Add the other tablespoon of olive oil and fry the carrot, mushrooms and onions for 6-8 minutes until softened, then add the seitan pieces and garlic for a few more minutes. ⠀
Next add the balsamic vinegar to the pan along with the bay leaf, spices and sugar and fry for 2-3 minutes. ⠀
Return the sausages to the pan and add the cannelini beans and stock, season well then increase the heat, add the pan lid and bring to the boil. ⠀
Once boiling, reduce the heat to low and simmer for 15 minutes. If the ingredients are drying out, add a little more hot water and continue to simmer. ⠀
Add the cherry tomatoes and cook for a further 5 minutes. Remove the bay leaf and serve with crusty bread.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/recipe-vegan-sausage-cassoulet-8900/