Vegetarian Cassoulet Recipe

Take a Southern French farmhouse classic and bring it to the modern day (oh and make it vegetarian as well). Loaded with roasted shallots, aubergines, and vegetarian sausages, this retake on the classic, is a fantastic veggie sharing dish, best served with fresh bread and butter!

Prep Time: 30 mins

Cook Time: 2 hours

Difficulty: Easy

Serves: 4

Ingredients

  • Haricot Beans - 600g dried, soaked overnight in 1 litre of water

  • Carrots - 2

  • Celery - 2 sticks

  • Butter - 40g (plus extra for roasting)

  • Mustard - 1 tsp Dijon and 1 tsp Wholegrain

  • Shallots - 4

  • Veg Stock Pot - 1

  • Garlic - 6 cloves

  • Aubergines - 1 large

  • Bouquet Garni - 1

  • Thyme - a few sprigs

  • vegetarian sausages - 6

  • Lemon Juice - 0.5 lemons

  • Optional - Breadcrumbs and parsley for serving

Method

Cassoulet Step One - Roast VEGETABLES

Preheat the oven to 180°C (356°F) for a fan oven.

Chop the shallots and aubergine and add to a roasting tray with a little butter, oil, thyme, 3-4 cloves of garlic, and some salt & pepper.

Place in the oven as you proceed with the next steps.

 

Cassoulet Step Two - Base

Cook the haricot beans inline with their instructions.

Whilst the beans are cooking, finely dice the carrots and celery and add to a deep dish pan with the 40g of butter and a little thyme and seasoning.

Cook over a low heat for about 5, then add about 3 cloves of garlic (finely diced), then continue to cook for another 5 minutes.

 

Cassoulet Step THree - Oven Ready

Add to the pan, the; cooked beans, stock pot, bouquet garni, lemon juice, and vegetarian sausages.

Also add 2 pints of water, and bring to the boil.

 

Cassoulet Step Four - Bake

Turn the oven down to 120°C (248°F), leaving the onions and aubergine in there.

Place the pan in the oven uncovered and allow to cook for around 2 hours (stirring 1 hour into cooking).

Keep an eye on the roasting vegetables whilst it’s cooking, if they start burning or overly drying out remove from the oven, and only return about 20 mins pre-serving to warm through.

 

Cassoulet Step Five - Vegetarian Cassoulet

Remove the cassoulet from the from the oven (also take out the bouquet garni from the pan).

Top with the roasted vegetables and if you’re using them, some parsley and warmed up breadcrumbs.

Serve with some warm bread and butter.

And that’s it, hope you enjoy!