As Veganuary continues I have been really enjoying make some of my favourite non-vegan dishes vegan. Sounds a bit of a mouthful, but, when it comes to hearty, delicious food we can all crave the classics such as an amazing curry, a classic pie or a great soup. Today's dish is an absolute French classic which I have made healthier and vegan - all with the help of my favourite vegan sausages from Linda McCartney. Not all of Linda's products are vegan but her rosemary and red onion sausages are not just vegan but ABSOLUTELY AMAZINGLY TASTY. Ok, I'm a little obsessed. Anyway, enjoy today's recipe and let me know if you make it.
Ingredients
1/2 a white onion, diced
1 carrot, chopped
1 leek, chopped
2 cloves of garlic, crushed1 carrot, chopped
1 leek, chopped
1/2 a cup of frozen peas
1 400g tin of cannellini beans
a large handful of kale, chopped
a large handful of rainbow chard, chopped (optional)
4 Linda McCartney rosemary and red onion sausages (or vegan sausages of your choice)
1l of vegetable stock (I used Kallo Organic)
Method
- First, put the sausages in a 200 degree oven for 20-25 minutes,
- Fry the leeks, onion, garlic and carrot in an oil of your choice (I use coconut) on a medium heat for 3-5 minutes to soften the vegetables. Adding a touch of salt brings out the water in the onions meaning you need to use less oil.
- Once softened, add in the white beans and kale for 30 seconds.
- Cover with stock and cook for about 10 minutes on a medium heat.
- By this stage your sausages should be cooked. Remove them from the baking tray and cut into 2cm chunks. Chuck these into the cassoulet to add their yummy flavour to the broth.
- Add the frozen peas and chard to your cassoulet for 5 minutes, then serve ladles of the stock and veggies into deep bowls. Season thoroughly with salt and pepper, then serve with crusty French bread and enjoy.
This makes about 3 portions so you can have leftovers for lunch!
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