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.

Ingredients

• 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)

Directions

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.