VEGAN SAUSAGE AND BEAN CASSOULET
Info
A vegan cassoulet with a hearty baked potato - the perfect warming meal for those cold, cosy winter nights.
Ingredients
Method
- In a heavy bottom pan on medium heat add a tbsp of vegetable oil. Finely chop the onion and add to the pan.
- Crush the garlic and roughly chop the pepper into small pieces. Add to the pan, stir and let fry for a few minutes until the pepper has softened.
- Add chopped sundried tomatoes, dried thyme, smoked paprika and tomato puree. Stir and let cook for a minute.
- Next add the chopped tomatoes, vegetable stock, balsamic vinegar and bay leaves. Bring to a simmer and leave for 20 minutes.
- Fry the sausages in a separate pan on medium heat according to packet instructions.
- After 20 minutes, taste and season with salt and pepper.
- Add the sausages to the stew and sprinkle over your fresh thyme leaves. Serve with the jacket potatoes and enjoy!
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