Rustic Cassoulet With Veggie Sausage [Vegan]

In its traditional form, this iconic French dish typically requires a medley of meats; however, this vegan rendition eschews animal products altogether. This hearty dish is filled to the brim with an abundance of fresh, seasonal vegetables, perfectly complemented by the rich flavor of succulent smoked sausage. Perfect for big gatherings!

Contents

Hearty Vegan Cassoulet with Vegetarian Sausage and Rustic Flair Rustic Vegan Cassoulet with Veggie Sausage: Essential Ingredients Crafting a Hearty Vegan Cassoulet with Sizzling Veggie Sausages Nutritional Information

Hearty Vegan Cassoulet with Vegetarian Sausage and Rustic Flair

Rustic Vegan Cassoulet with Veggie Sausage: Essential Ingredients

One 1.5-gram packet of dried Porcini mushrooms, rehydrated in 500 milliliters of boiling water.
olive oil
Four cups of half-inch cubes, peel removed, potatoes.
Three hundred twenty-five milliliters of one-half inch cubed butternut squash.
Six stalks of celery, trimmed and sliced at a 45-degree angle to create uniform, snackable morsels.
Two substantial carrot sticks, expertly diagonal-cut into manageable morsels.
One medium-sized yellow onion, roughly chopped into 2-inch pieces.
Two 18-ounce cans of high-quality Italian-stewed tomatoes.
Two 18-ounce cans of cannellini beans (white kidney beans)
4 links Vegan sausage
1 1/2 cups breadcrumbs
2 tablespoons melted vegan butter
1 teaspoon thyme
1 teaspoon parsley
1/2 teaspoon garlic powder
Salt and pepper

Crafting a Hearty Vegan Cassoulet with Sizzling Veggie Sausages

Preheat the oven to 375°F.
In a large, deep frying pan, heat several tablespoons of olive oil over high heat for approximately one to two minutes before adjusting the flame to medium-high. Season the dish with salt and pepper to taste, then cook for 5 minutes before transferring it to a large mixing bowl.
As required levels of moisture are achieved, add a judicious amount of olive oil to the skillet if necessary, then introduce the trio of carrots, celery, and onions, allowing them to sizzle and soften for precisely five minutes. Once they’re completed, add them to the potato mixture.
Reduce the heat to medium-low and gently add the stewed tomatoes, cannellini beans, porcini mushrooms, and the 2 cups of liquid. After a 10-minute simmer, sprinkle 1/2 cup of breadcrumbs into the mixture. Simmer for 5 more minutes. The sauce should naturally reduce and thicken slightly as it cooks, allowing the flavors to meld together harmoniously. Combine the vegetables in a harmonious blend by stirring them together with gentle care.
Slice the sausages diagonally into manageable portions, then pan-fry them for a few minutes on each side until they achieve a satisfying golden-brown hue.
Position the casserole filling within a well-greased, generous-sized baking vessel. Gently fold the cooked sausage in half.
In a small bowl, whisk together one cup of toasted breadcrumbs, one teaspoon of fragrant thyme, half a teaspoon of pungent parsley, and a hint of savory garlic powder, along with the melted butter.
Gently distribute the crumb mixture in a uniform layer across the surface of the casserole filling. Position the leftover sausage fragments artfully atop the dish.
Preheat oven to 375°F (190°C). Bake for 45 minutes, or until golden brown and crispy in appearance. Serve and enjoy!