Sausage & Bean Cassoulet

Makes 4 servings
Prep time: 5 mins
Cooking time: 25 mins

This hearty vegan sausage and cannellini bean stew is the ultimate comforting dish for chillier evenings. The perfect no-fuss weeknight dinner.

Tips & Tricks
  • Serve with a side of mashed potatoes, or creamy polenta.
  • Add a sliced capsicum at the same time as your Chef’s Mix for added veges and flavour.

Ingredients

  • 1 pack Pams Chef’s Vege Mix
  • 2 cloves Pams Garlic, chopped
  • 1 tin Pams Garlic & Herb Tomatoes
  • 1 1/2 cups vegetable stock
  • 1 tin Pams Cannellini Beans
  • 1/2 bag Pams Baby Spinach
  • 1 pack Pams Plant Based Sausages

Method

  1. Add a splash of oil to a large fry pan over medium high heat and sauté the chef’s mix for 7 minutes until soft and beginning to caramelise. Add the garlic and cook for a minute, until fragrant. Season generously with salt & pepper.
  2. Add the tinned tomatoes and stock and bring to the boil. Then, reduce to a simmer and leave for 10 minutes.
  3. While the sauce is simmering, cook the sausages as per packet instructions.
  4. Add the cannellini beans and spinach to the tomato mix and stir to combine, continue to simmer for 5 minutes.
  5. Add the sausages to the stew and serve immediately.

Ingredients

  • 1 pack Pams Chef’s Vege Mix
  • 2 cloves Pams Garlic, chopped
  • 1 tin Pams Garlic & Herb Tomatoes
  • 1 1/2 cups vegetable stock
  • 1 tin Pams Cannellini Beans
  • 1/2 bag Pams Baby Spinach
  • 1 pack Pams Plant Based Sausages