Vegan Sausage Cassoulet
 
Prep time
Cook time
Total time
 
Serves: 4 Servings
Ingredients
  • 2 tablespoons Olive Oil⁠⠀
  • 8 Meat-Free Sausages⁠⠀
  • 100g Mushrooms (sliced)⁠⠀
  • 1 Carrot (finely diced)⁠⠀
  • 1 Red Onion (sliced)⁠⠀
  • 40g Smokey Dokey Seitan (finely diced)⁠⠀
  • 2 Garlic Cloves (finely diced)⁠⠀
  • 1 tablespoon Balsamic Vinegar⁠⠀
  • 1 Bay Leaf⁠⠀
  • 1 teaspoon Paprika⁠⠀
  • 1 teaspoon Smoked Paprika⁠⠀
  • 1 teaspoon Caster Sugar⁠⠀
  • 400g Cannelini Beans⁠⠀
  • 200ml Vegetable Stock⁠⠀
  • 50g Cherry Tomatoes⁠⠀
Instructions
  1. 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. ⁠⠀
  2. 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. ⁠⠀
  3. Next add the balsamic vinegar to the pan along with the bay leaf, spices and sugar and fry for 2-3 minutes. ⁠⠀
  4. 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. ⁠⠀
  5. 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. ⁠⠀
  6. 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/