1 medium onion
200g garlic and herb ‘pork’ sausage (see recipe) or Grater Goods Kielbasa
2 medium waxy potatoes
2 tablespoons olive oil
1 can cannellini beans
1¼ cups vegetable stock or vegan chicken stock
parsley or thyme to serve

Comforting, creamy, hearty cassoulet. Using great sausage and bouillon/stock is key here. No roux or wine needed, just a simple classic to comfort you on cold evenings.

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1.Peel and dice onion.
2.Dice sausage and potatoes into bite-sized chunks.
3.Add olive oil to a heavy-based pan and heat to medium heat.
4.Add onion and sauté for a couple of minutes until softening.
5.Add sausage and fry off until browning slightly.
6.Add beans (with liquid), stock and potatoes and stir.
7.Reduce to low, cover and leave to simmer for 25–30 minutes until potatoes are cooked through but holding their shape and sauce is thick.
8.Check often and add a little extra stock if needed.
9.Toss through some herbs before serving with crusty bread and your favourite steamed greens.

This is an edited extract from
The Grater Good: Hearty,
delicious recipes for plant-
based living, by Flip Grater,
published by Koa Press,
$44.95. Available from all
good bookstores nationwide
and directly from Koa Press, Photographs
by Tonia Shuttleworth.