Cassoulet

For 8 servings
Serving weight: 0.350 kg
Difficulty level: Easy
Preparation time: 2 hours


(Vegan, dairy-free, lactose-free, egg-free, nut-free, soy-free)
This recipe prepares a traditional French cassoulet in a vegan slow-cooked pot,
complemented with sausage made from bread, mushrooms, and white beans.

8 Servings

Ingredients

  • 300 g dried white beans

Bread Sausages

  • 150 g mushrooms
  •  ½ red bell pepper
  • 1 garlic clove
  • 2 tbsp olive oil
  • 2 sprigs fresh rosemary
  • 4 dl cooked white beans (300 g dried white beans)
  • 150 g soft bread
  • 2 tsp smoked paprika powder
  • 1 tsp salt
  • Freshly ground black pepper

For Cassoulet

  • 2 onions
  • 3 garlic cloves
  • 2 tbsp olive oil
  • ½ dl tomato paste
  • 3 carrots
  • 3 stalks celery
  • 4 tomatoes
  • 2 sprigs fresh rosemary
  • 2 tbsp white wine vinegar
  • 2 liters vegetable broth
  • Salt
  • Freshly ground black pepper
  • Fresh parsley

1. Soak and cook dried white beans until tender in salted water.
2. Dice mushrooms, bell pepper, and garlic; sauté in olive oil with rosemary.
3. Blend 4 dl of the cooked white beans, bread, sautéed vegetables, and spices until
smooth. Put the mixture into a piping bag.
4. Pipe sausage shapes onto a baking sheet lined with parchment and bake at 200°C
for 12-15 minutes. Allow to cool.
5. Finely chop onions and garlic; sauté in olive oil. Add tomato paste, sliced carrots,
celery, and tomatoes.
6. Add rosemary, white wine vinegar, and vegetable broth. Simmer for at least an
hour. Season with salt and pepper.
7. Add remaining cooked white beans, chopped parsley, and sliced sausage shapes.
Serve immediately after adding sausages.

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