Serves: 4 Prep: 5_mins Cook: 35_mins


A vegan cassoulet with a hearty baked potato - the perfect warming meal for those cold, cosy winter nights.


1 red onion

4 garlic cloves

1 red pepper

6 sun-dried tomatoes in oil

1 tsp dried thyme

1 tbsp smoked paprika

1 tbsp tomato puree

2 tins (800ml) Biona Organic Chopped Tomatoes

350ml vegetable stock

1 tsp  Biona Organic Balsamic Vinegar

2 bay leaves

2 tins (800g) Biona Organic Baked Beans

8 vegan sausages

1 small bunch fresh thyme, to garnish

4 baked jacket potatoes, to serve


  1. In a heavy bottom pan on medium heat add a tbsp of vegetable oil. Finely chop the onion and add to the pan.
  2. 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.
  3. Add chopped sundried tomatoes, dried thyme, smoked paprika and tomato puree. Stir and let cook for a minute.
  4. Next add the chopped tomatoes, vegetable stock, balsamic vinegar and bay leaves. Bring to a simmer and leave for 20 minutes.
  5. Fry the sausages in a separate pan on medium heat according to packet instructions. 
  6. After 20 minutes, taste and season with salt and pepper.
  7. Add the sausages to the stew and sprinkle over your fresh thyme leaves. Serve with the jacket potatoes and enjoy!

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