Vegetarian Sausage Cassoulet

Name: Vegetarian Sausage Cassoulet with Linda McCartney Sausages, Cannellini Beans and Parsley
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 1 Wild Mushroom Paste; 1 Onion; 150 Chestnut Mushrooms; 30 Tomato Puree; 2 Garlic Clove**; 1 Flat Leaf Parsley; 25 Panko Breadcrumbs; 6 Linda McCartney Sausages; 1 Dried Thyme; 1 Carrot; 1 Cannellini Beans

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.

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Wild Mushroom Paste

Onion

150

Chestnut Mushrooms

Tomato Puree

Garlic Clove**

Flat Leaf Parsley

Panko Breadcrumbs

Linda McCartney Sausages

Dried Thyme

Carrot

Cannellini Beans

Nutritional information

Energy (kcal)431 kcal

Energy (kJ)1803 kJ

Fat9 g

of which saturates2 g

Carbohydrate43 g

of which sugars16 g

Protein37 g

Salt3.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Garlic Press

•Grater

•Knife

•Plate

•Sieve

•Medium Saucepan

•Grill Pan

Instructions

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.