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Vegan Cassoulet

January 4, 2021, Lucinda Munchy

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.


  • 1 onion, finely chopped
  • 200g chestnut mushrooms
  • 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
  • 100ml vegetable stock
  • Munchy seeds to scatter and serve (see video clip above)


Fry the onion in a little olive oil until soft, add the 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.