Vegetable Stock Vegan Sausage and Bean Cassoulet

Cassoulet has long been familiar with American and European cuisine. However, the meal is not originally vegan-friendly so here is the recipe for Vegan Sausage and Bean Cassoulet with Vegetable Stock.

Vegan Sausage and Bean Cassoulet with Vegetable Stock

Ingredients:

• 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 – Bio village Tomato sauce
• 800ml tomatoes
• 350ml vegetable stock – Knorr vegetable stock pot

Nước xốt rau củ kho – Knorr (112g)

• 1 tsp Balsamic vinegar – Cleaspring organic aged Balsamic vinegar
• 2 bay leaves
• 800g baked beans
• 8 vegan sausages

Vegan Sausages

• 1 small bunch of fresh thyme, to garnish
• 4 baked jacket potatoes, to serve

How to cook:

• 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, 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.

Dried Sausage and Bean Cassoulet

Add the sausages to the stew and sprinkle over your fresh thyme leaves. Serve with the jacket potatoes and enjoy!