I love a good Sausage Cassoulet and this is my take on it. I’ve been introduced to the wonderful world of Seitan which is a meat-free alternative. I’m currently working with Love Seitan who sent me a variety of their Seitan products which I couldn’t wait to try out! The seitan adds a beautiful richness to the sauce which I know you’ll love!
This dish is 100% Vegan and the sausages are from Richmond. Since trying Veganuary at the start of the year I’ve tried many meat-free sausages, and these are definitely my favourites! Hope you enjoy this recipe, and let me know in the comments if there’s anything you’d like to see on my page!
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⠀
- 400ml Carton of Passata
- 200ml Vegetable Stock⠀
- 50g Cherry Tomatoes⠀
Instructions
- 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.
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