Vegan Cassoulet


This gorgeous cassoulet warms the very cockles of your heart and will bring a warm smile to all the family’s faces. Perfect for a midweek supper, you can use either our Mild Chilli Roasted Pumpkin & Sunflower Seeds or our Tamari Mega Omega 7 Seed mix – either bring fabulous crunch and texture to the dish with an extra oomph of spice and flavour.

We sometimes ignore the amazing convenience and nutrition to be found in a tin of legumes (or beans). A great source of fibre (read our blog on fibre here) and a really healthy way of keeping full.

Serves 4.

Ingredients:

1 onion, finely chopped
200g chestnut mushrooms, sliced
1 carrot, peeled & finely chopped
1 stick celery, finely chopped
2 cloves garlic, finely chopped
1/4 tsp cayenne
2 handfuls of chopped kale
1 x 400g tin butter beans, drained
1 x 400g tin cannellini beans, drained
650g chopped tinned tomatoes
3 tsp tomato purée
175ml vegetable stock
Munchy seeds to scatter and serve (see video clip above)

Method:

Fry the onion in a little olive oil until soft, add the mushrooms, carrot, celery, chopped garlic and cayenne and fry for a further 5 minutes.  Add the chopped tomatoes, tomato purée and stock. Season and cook for 15 minutes.  Add the beans and kale and cook for a further 10 minutes.  Dip a spoon in to taste and check the seasoning.

Serve with crusty bread, plant based yogurt and a sprinkling of Munchy seeds.