HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVegetarian Sausage Cassoulet
Vegetarian Sausage Cassoulet

Vegetarian Sausage Cassoulet

with Herby Crumbs

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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)


25 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1833 kJ
Energy (kcal)438 kcal
Fat10.0 g
of which saturates2.0 g
Carbohydrate44 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.
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. While the sausages are cooking, drain and rinse the cannellIni beans.


Add a drizzle of oil to the now empty pan and add the onion and carrot. Cook, stirring, until softened and turning golden, 5-6 mins. Add the mushrooms and cook until browned, 3-4 mins. Add the wild mushroom paste, tomato puree, thyme, water (see ingredients for amounts), half the garlic and the cannellini beans. Season with salt and pepper. Simmer with a lid on for 10 mins. Stir once or twice in this time to ensure it doesn't stick.


Once the mixture has cooked 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. Stir a couple of times.


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. Season with salt and pepper and cook, stirring, until golden brown and crispy, 3-4 mins. Once browned, transfer to a bowl and stir through half the parsley.


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