75min 4 ppl
Vegan Cassoulet with White Beans and Soy Sausage
185 minutes
4 people
Hardover 60 min or 12+ steps
185 min · 12 steps
Hard: over 60 min or 12+ steps
680 kcalper person
Protein 38g
Carbs 72g
Fats 22g
About this dish
A plant-based reworking of the Castelnaudary classic, built on a slow soffritto of leek, celery and carrot cooked in generous olive oil. Seared soy sausage and smoked tofu stand in for the traditional meats, nestled into the tomato-wine bean broth and finished under a crust that's broken back into the pot twice for real cassoulet depth.
Allergy Info
Gluten, Soya, Celery, Sulphites
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- Leekwhite and light green parts only, finely sliced1 large
- Carrotspeeled and cut into 1cm dice2 medium
- Celerycut into 1cm dice3 stalks
- Onionfinely diced1 large
- Garlic cloves6 minced, 2 left whole8 cloves
- Fresh thyme sprigs3 sprigs
- Fresh rosemary sprigs2 sprigs
- Flat-leaf parsleyfinely chopped15 g
Dairy & Eggs
- Smoked tofucut into 2cm cubes200 g
Tins & Jars
- Canned whole peeled tomatoescrushed by hand400 g
- Tomato paste2 tbsp
Dried Goods
- Dried white haricot beansor Tarbais beans if available, soaked overnight and drained500 g
- Vegan soy sausagessliced into 3cm rounds4 sausages
- Vegetable stockgood quality, plus extra as needed1 litre
- Coarse fresh breadcrumbsmade from day-old sourdough120 g
Spices & Seasonings
- Dried bay leaves2 leaves
- Sweet smoked paprika1 tsp
- Ground cloves0.5 tsp
- Fine sea saltplus more to taste1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Dry white wine250 ml
- Extra-virgin olive oilplus 2 tbsp for the crust80 ml
Utensils
- Large heavy-based casserole or Dutch oven
- Large saucepan
- Large spoon
- Mixing bowl
Method
1
Drain the soaked beans and place them in a large saucepan covered with cold unsalted water by 5cm. Add the 2 whole garlic cloves and bay leaves, bring to a boil, then simmer uncovered for 45 minutes until just tender but still holding their shape. Drain, discard the garlic and bay, and set the beans aside. Reserve the cooking liquid separately.
Approx. 45 minutes
2
Pat the smoked tofu cubes dry with kitchen paper. Toss the soy sausage rounds lightly in the smoked paprika and a pinch of salt.
Approx. 5 minutes
3
Heat 2 tbsp olive oil in a large heavy-based casserole or Dutch oven over medium-high heat until shimmering. Add the soy sausage rounds and tofu in a single layer and sear undisturbed for 3-4 minutes until deeply browned on one side.
Approx. 4 minutes
4
Flip the sausage and tofu and sear for a further 2-3 minutes on the second side until browned all over. Remove to a plate and set aside.
Approx. 3 minutes
5
Reduce the heat to medium-low. Add the remaining 60ml olive oil to the same casserole. Add the onion, leek, carrot and celery with a generous pinch of salt and cook, stirring occasionally, for 15 minutes until completely softened and beginning to turn golden.
Approx. 15 minutes
6
Add the minced garlic, tomato paste, rosemary, thyme and ground cloves. Stir constantly for 2 minutes until the tomato paste darkens and the garlic is fragrant.
Approx. 2 minutes
7
Pour in the white wine, scraping up any fond from the bottom of the pan, and cook for 4 minutes until the wine has reduced by two-thirds.
Approx. 4 minutes
8
Add the crushed canned tomatoes, vegetable stock and drained beans. Stir to combine, then nestle the seared sausage and tofu back into the pot, making sure they're submerged. Bring to a gentle simmer over medium heat.
Approx. 5 minutes
9
Preheat your oven to 160°C (140°C fan). Transfer the uncovered casserole to the oven and bake for 45 minutes until the beans are fully tender and the liquid has reduced to a thick, glossy sauce level with the beans. If it looks dry, add reserved bean cooking liquid or stock 100ml at a time.
Approx. 5 minutes
10
Meanwhile, combine the breadcrumbs, parsley, a pinch of salt, pepper and the remaining 2 tbsp olive oil in a bowl and toss until the crumbs are evenly coated.
Approx. 3 minutes
11
Remove the casserole from the oven and scatter the breadcrumb mixture evenly across the surface in a uniform layer. Return to the oven uncovered and bake for 20 minutes until the crust is deep golden and crisp.
Approx. 20 minutes
12
Using a large spoon, gently break through the crust, pushing it partially into the beans - this is the defining cassoulet step that creates a second crust. Return to the oven for a final 15 minutes until the new crust is golden and set. Remove the thyme and rosemary sprigs, taste for seasoning, and serve directly from the casserole.
Approx. 15 minutes
