Vegan cassoulet

30 Nov

This dish was inspired by a practical joke. A friend of ManWoman’s loves his hearty meaty cassoulet with the usual suspects: pork sausages, goose, duck, mutton. So, on a trip to Paris last year ManWoman said we could procure some cassoulet. Instead we bought a can of ratatouille and cassoulet, and swtiched the labels. Needless to say said friend, bottle of red decanting and rubbing his hands with meatlust, was served ratatouille.

ManWoman did feel a little guilty in such a blatant fraud, so this dish, a stand-out vegan cassoulet, is a ManWoman take on this traditional French slow cooked dish – showing that a cassoulet can be hearty and filling – not wanting for anything other than a red wine decanting on the counter.

Vegan cassoulet (serves 4 with bread)

  • 4 vegetarian (vegan) sausages chopped
  • 1/2 C giant white butter beans, soaked then cooked
  • 1 can whole peeled tomatoes
  • 150ml water
  • 2 carrots, chopped
  • 1/2 leek, chopped
  • 3 bay leaves
  • 3 cloves fresh garlic
  • 2 stalks thyme
  • 1 tsp whole back peppercorns
  • 1 dried kashmiri (or other hot) chili whole (removed when bay leaves are taken out)

Heat oil or butter (that’s not vegan then but), then over low to medium heat cook leeks, carrots and garlic for about 4 minutes – just to soften. Add everything else.

Cook over medium heat, covered, for as long as possible. Slow cookers are ideal (if not mock up your own, as Man will be demonstrating in a photo to follow shortly).

Serve with crusty bread.

Estimated cost: £3

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