Cheat's meat-free cassoulet

Cheat’s meat-free cassoulet

This hearty French dish is usually slow-cooked, but using canned beans instead of dried, and veggie sausages, cuts the cooking time and fat content.

By , 21 September 2015
Cheat’s meat-free cassoulet
  • Ready in: 40 mins
  • Serves: 4
  • Price: 92p per serving
Nutritional Info
Each 376g serving contains
  • Fat med
  • Saturates low
  • Sugars low
  • Salt high
  • Energy 1733KJ 414KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 461kJ/110kcal.
  • 300g pack frozen Linda McCartney Vegetarian Sausages
  • 2 tbsp sunflower oil
  • 1 leek, trimmed and thinly sliced
  • 1 clove garlic, crushed
  • 125g carrots, sliced
  • 2 sticks celery, trimmed and sliced
  • 4 level tbsp tomato purée
  • 2 level tbsp plain flour
  • 350ml vegetable stock, made with 1 stock cube
  • 2 level tsp mixed dried herbs
  • 2 x 300g cans haricot beans, drained and rinsed
  • 75g breadcrumbs
  • A few sprigs of fresh rosemary, to garnish (optional)
  • Pre-heat the grill and cook the sausages, from frozen, for 12-15 minutes, turning occasionally. Cut in half and set aside.

  • Heat the oil in a large pan and add the leek, garlic, carrots and celery. Stir well, to coat. Cover the pan and cook over a low heat for 10 minutes, stirring occasionally.

  • Stir in the tomato purée and cook for another minute. Sprinkle over the flour and cook, stirring, for 1 minute.

  • Gradually add the stock, stirring all the time, until you have a smooth sauce. Bring to a simmer, then add the herbs, sausages and beans. Cover the pan and simmer for 15 minutes, stirring occasionally.

  • Meanwhile, put the breadcrumbs in a large frying pan and cook until golden, stirring all the time.

  • Transfer the cassoulet to a serving dish. Sprinkle on the toasted crumbs, black pepper and rosemary, if using. Serve immediately.