Vegetarian sausage cassoulet
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This Vegetarian Sausage Cassoulet is a warming one-pot meal that’s super easy to make and packed with flavour. Beans and vegetables are cooked in a rich, smokey tomato sauce alongside the sausages and loads of fresh herbs. It’s quick, hearty and delicious.
Ingredients
2 tsp olive oil
6 Linda McCartney’s Rosemary Red Onion Vegetarian Sausages
3 carrots, chopped
2 sticks of celery, chopped
1 red onion, sliced
3 cloves garlic, crushed
150ml red wine (or additional stock)
2 x 400g can haricot beans, drained and rinsed
1 x 400g can plum tomatoes
300ml vegetable stock
a handful of dried porcini mushrooms (optional)
1 tbsp sun-dried tomato paste
2 sprigs of rosemary
2 sprigs of thyme
1 bay leaf
1 tsp sweet smoked paprika
salt and pepper
Method
- Heat the oil in a large saucepan and fry the veggie sausages for a few minutes until browned, turning often.
- Set the cooked sausages aside, then add the carrots, celery and onions to the pan and fry for 5 minutes until softened, stirring regularly.
- Add the garlic and cook for a further minute, then increase the heat, pour in the red wine and allow to bubble for a few minutes and reduce slightly.
- Add the tomatoes (and their juice), drained beans, vegetable stock, tomato paste, mushrooms, rosemary, thyme, bay leaf and smoked paprika, bring to the boil then reduce the heat and simmer for 15 minutes. Add the sausages and cook for a further 5 minutes. Season with salt and pepper.