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Rustic Cassoulet With Veggie Sausage
[Vegan]

PT By: Plant Tribe

Author Bio

Plant Tribe is a vegan food blog that aspires to help others lead a plant-based... Read More

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Sausage

Rustic Cassoulet With Veggie Sausage [Vegan]

264

Dairy Free

Vegan

This classic French dish usually calls for an abundance of different types of meat, of course this version is totally plant based. It's a warm and comforting meal, full of seasonal vegetables and delicious smoked sausage. Perfect for big gatherings!

Ingredients You Need for Rustic Cassoulet With Veggie Sausage [Vegan]

1, 1/2-ounce package of dried Porcini mushrooms, soaked in 2 cups of hot water olive oil
4 cups 1/2-inch cubed, peeled potatoes
3 cups 1/2-inch cubed butternut squash
6 celery sticks, cut diagonally into bite-sized pieces
2 large carrot sticks, cut diagonally into bite-sized pieces
1 yellow onion, cut into large chunks
2 18-ounce cans Italian stewed tomatoes
2 18-ounce cans cannellini beans (white kidney beans)
4 links Vegan sausage
1 1/2 cups breadcrumbs
2 tablespoons melted vegan butter
1 teaspoon thyme
1 teaspoon parsley
1/2 teaspoon garlic powder
Salt and pepper

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How to Prepare Rustic Cassoulet With Veggie Sausage [Vegan]

Preheat the oven to 375°F.
In a large deep fry pan heat a few swigs of olive oil and heat for a minute or two on high then lower to medium-high and add the potatoes and butternut squash. Season with salt and pepper and cook for 5 minutes and transfer into a large mixing bowl.
Add bit more olive oil to the fry pan if needed and toss in the carrots, celery, and onions and cook for 5 minutes. When they're done add them to the potato mixture.
Lower the heat to med-low and toss in the stewed tomatoes, cannellini beans, porcini mushrooms, and the 2 cups of liquid. Simmer for 10 minutes and then add in 1/2 cup of breadcrumbs. Simmer for 5 more minutes. The sauce should reduce and thicken a bit. Transfer into vegetable mixture and gently stir to combine.
Diagonally slice the sausages into bite size pieces and and fry for a few minutes to brown both sides.
Pour the casserole filling into a lightly oiled large casserole dish. Fold in half the cooked sausage.
In a small bowl, combine the melted butter, 1 cup of breadcrumbs, 1 teaspoon of thyme and parsley, and 1/2 teaspoon garlic powder.
Evenly spread the crumb mixture on top of the casserole filling. Place the remaining sausage pieces on top.
Bake for 45 minutes, or until brown and crispy. Serve and enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Cin says:

May 18, 2020 at 6:41 pm

Hi! How many vegan sausages for this recipe? Thank you
Martha Macdonald says:

November 4, 2017 at 12:56 pm

yum!!!

Comments are closed.

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