Oh boy. This sausage and mushroom cassoulet is certainly a real beaut. She’s rich, filling, warm and just straight up delicious comfort food. Best of all, this one is super easy to throw together, making it the ideal midweek meal during winter.
I know, I know. I’ve really been going hard on the comfort food of late… but can you blame me? I’m trying to make the most of these cold, winter days before they turn a little warmer and salads begin to take center stage. (LOLOLOL… that’s a lie, salads are never really center stage for me!)
Although it is very comforting, the cassoulet is loaded with lots of goodness too. There’s mushrooms, spinach, butter beans and tomatoes – gotta get those nutrients in your winter-weary body! And for a little extra warmth (and flavour) there’s a sprinkling of smoked paprika and cumin… yum!
If you ask me, the only way to serve up this cassoulet is with a giant hunk of sourdough bread. Buttered, of course. But, I’m just after any excuse to eat some fresh buttered bread, to be honest.
Note: If you don’t want to use white wine in this recipe – no biggie! – just switch it out for the same amount of water.
Vegan Sausage & Mushroom Cassoulet
Serves 4
Ingredients
6-8 Vegan Sausages (I used Linda McCartney Sausages)
2 tbsp Olive Oil
2 Garlic Cloves – minced
1 large Leek – sliced
1 small Onion – diced
1 stick of Celery – sliced
250g Mushrooms – sliced
2 tsp Smoked Paprika
1 tsp Ground Cumin
250ml Vegetable Stock
400g tin of Chopped Tomatoes
2 tbsp Tomato Paste
2 tsp Vegan Worcestershire Sauce
100ml Dry White Wine (optional – just replace with the same amount of water if not using wine)
1 tbsp Brown Sugar
1 tsp fresh Thyme Leaves
3 Bay Leaves
400g tin of Butter Beans
100g Baby Spinach
Method
- Preheat oven to 200 degrees celsius.
- Cook sausages as directed on pack. Chop into 1-2 inch pieces and set aside for later.
- In a large pot over medium heat pour in the olive oil. Once hot, add garlic, onion, leek, and celery. Cook for 5 minutes or until tender.
- Add the mushrooms to the mix and cook for a further 2-3 minutes.
- Sprinkle over the smoked paprika and cumin and combine everything well. Let fry for a further minute.
- Pour in the vegetable stock, chopped tomatoes, tomato paste, Worcestershire sauce and dry white wine (or water if using instead). Mix together well.
- Add the brown sugar, thyme leaves and bay leaves. Reduce heat to a simmer and let bubble away for 20 minutes so sauce can reduce and thicken.
- Now add the butter beans, spinach and cooked sausage pieces. Simmer for a further 5 minutes or until spinach has wilted and beans are cooked through.
- Remove from heat then taste and season as desired.
Ready for Pinning!
