Vegan, Gluten Free
Vegan cassoulet
45 mins
Easy
6 Servings
Take our Elevated Tomato Fondue and Roast Root Vegetable Stock and combine them with vegan sausages, beans and aubergine to created this warming dish from the Toulouse region of France.
Brilliant Bases Used In This Recipe
Tomato Fondue
Roast Root Vegetable Stock
About This Recipe
Sometimes you need a relatively quick, wholesome, filling meal and this cassoulet – our vegan take on the traditional dish of Toulouse does just that. As a base, it uses our nutrient packed Brilliant Bases Tomato Fondue and Vegetable stock – but if you’ve don’t have either of those made, feel free to sub in passata and a regular stock cube.
Protein comes from the vegan sausages. We try to avoid processed foods where possible, and we always feel if you are buying processed, it’s worth going with the best you can afford, so we sure to look for a good brand in the cold aisles.
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Ingredients
8 vegan sausages (gluten free)
250g/9oz mushrooms
250g/9oz aubergines
800g/28oz haricot beans (two cans)
750g/26oz Elevated Tomato Fondue or Passata
250g/9oz Elevated Veg Stock or 250g/9oz water and 1 veg stock cube
5tsp chopped herbs thyme/oregano/rosemary
50g/1.8oz olive oil
2tsp salt
1tsp white pepper
50g/1.8oz chopped nuts
100g/4oz vegan low-melt cheese
Nutrition Per Serving
Calories
447
Fats
19G
Carbs
40G
Protein
24G
Method
Pre-heat your oven to 180C/360F (fan) or 200C/390F(convection)
Gently fry off the sausages in a deep oven-proof dish to seal
Add the mushrooms and aubergine chunks and cook until brown and the steam stops rising
Add all remaining ingredients except the nuts and cheese
Stir and bring to the bubble, then remove from the heat
Flatten the surface with a spoon or fork and sprinkle on the nuts and cheese
Place in centre of your oven for 25-30 mins until the cheese is crispy and the dish bubbling
