Cheat's meat-free cassoulet

Name: Cheat's meat-free cassoulet | Asda Good Living
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 300g pack frozen Linda McCartney Vegetarian Sausages; 2 tbsp sunflower oil; 1 leek, trimmed and thinly sliced; 1 clove garlic, crushed; 125g carrots, sliced; 2 sticks celery, trimmed and sliced; 4 level tbsp tomato purée; 2 level tbsp plain flour; 350ml vegetable stock, made with 1 stock cube; 2 level tsp mixed dried herbs; 2 x 300g cans haricot beans, drained and rinsed; 75g breadcrumbs; A few sprigs of fresh rosemary, to garnish (optional)

This hearty French dish is usually slow-cooked, but using canned beans instead of dried, and veggie sausages, cuts the cooking time and fat content.

By Asda Good Living,21st September 2015

(27 votes)

Cook: 40 Mins

Serves: 4

Price: 92p per serving

Nutritional Information

Each 376g serving contains

Energy
1733kj
414kcal

21%

Fat
12.4g

Med
18%

Saturates
2.6g

Med
13%

Sugars
6.8g

Med
8%

Salt
3.38g

High
56%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
461kj/110kcal

Ingredients

300g pack frozen Linda McCartney Vegetarian Sausages

2 tbsp sunflower oil

1 leek, trimmed and thinly sliced

1 clove garlic, crushed

125g carrots, sliced

2 sticks celery, trimmed and sliced

4 level tbsp tomato purée

2 level tbsp plain flour

350ml vegetable stock, made with 1 stock cube

2 level tsp mixed dried herbs

2 x 300g cans haricot beans, drained and rinsed

75g breadcrumbs

A few sprigs of fresh rosemary, to garnish (optional)

Method

Pre-heat the grill and cook the sausages, from frozen, for 12-15 minutes, turning occasionally. Cut in half and set aside.

Heat the oil in a large pan and add the leek, garlic, carrots and celery. Stir well, to coat. Cover the pan and cook over a low heat for 10 minutes, stirring occasionally.

Stir in the tomato purée and cook for another minute. Sprinkle over the flour and cook, stirring, for 1 minute.

Gradually add the stock, stirring all the time, until you have a smooth sauce. Bring to a simmer, then add the herbs, sausages and beans. Cover the pan and simmer for 15 minutes, stirring occasionally.

Meanwhile, put the breadcrumbs in a large frying pan and cook until golden, stirring all the time.

Transfer the cassoulet to a serving dish. Sprinkle on the toasted crumbs, black pepper and rosemary, if using. Serve immediately.