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Vegetarian Sausage Cassoulet

Vegetarian Sausage Cassoulet

with Linda McCartney Sausages, Cannellini Beans and Parsley

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Cassoulet is a rich and hearty dish that is traditionally slow-cooked and made with meat. In this recipe, however, we’ve halved the time and opted for Linda McCartney sausages for a delicious vegetarian treat that’s packed with wholesome flavour.

Allergens:Cereals containing GlutenSoyaSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


1 punnet(s)

Chestnut Mushrooms

2 unit(s)

Garlic Clove

6 unit(s)

Linda McCartney Sausages

(ContainsCereals containing Gluten, Soya, Sulphites)

1 unit(s)

Cannellini Beans

1 pot(s)

Wild Mushroom Paste

1 sachet

Tomato Puree

1 pot(s)

Dried Thyme

1 bag(s)

Flat Leaf Parsley

25 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

Not included in your delivery

300 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1803 kJ
Energy (kcal)431 kcal
Fat9.0 g
of which saturates2.0 g
Carbohydrate43 g
of which sugars16.0 g
Protein37 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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Halve, peel and chop the onion into small pieces. Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Thinly slice the mushrooms. Peel and grate the garlic (or use a garlic press).


Heat a drizzle of oil in a large, high sided pan or casserole pot over high heat. Once hot, add the sausages and cook until browned all over, 5-6 mins. (You may need to do this in batches). Add a little more oil if the sausages start to stick. Transfer to a plate. Whilst the sausages are cooking, drain and rinse the cannellIni beans.


Add a drizzle of oil to the now empty pan and add the chopped onion and carrot. Cook, stirring, until softened and turning golden, 5-6 mins. Add the mushrooms and cook for a further 3-4 mins. Add the mushroom paste, tomato puree, thyme, water (see ingredients for amounts) and half the garlic. Season with salt and pepper. Simmer with a lid on for 10 mins.


Remove the lid from the pan, return the sausages to the cassoulet and simmer until the mixture has thickened, a further 10 mins.


Meanwhile, roughly chop the parsley (stalks and all). Heat a drizzle of oil in a frying pan over medium to high heat and add the breadcrumbs with the remaining garlic and cook, stirring, until golden brown and crispy, 3-4 mins. Tip onto a plate and stir through half the parsley.


Stir the remaining parsley through the cassoulet and divide it between bowls. Scatter over the crispy breadcrumbs. Enjoy!