Ingredients
| 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.
View the recipe collection here
Instructions
| 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,
koapress.co.nz. Photographs
by Tonia Shuttleworth.