When you visit our website, we use cookies, which are small pieces of information that allow us to maintain your connection to our website. These cookies are not used to collect or store any personally identifiable information.

Recipes for everyone

Quorn Meat Free Sausage & White Bean Cassoulet


cals * Per Serving

Jan Bennett is a food blogger at www.aglugofoil.com. She cooks meat free dinners throughout the week, with Quorn an ingredient of choice. Here, she cooks a hearty Quorn Meat Free Sausage and White Bean Cassoulet.


  • Vegetable oil
  • 1 pack of 4 Quorn Meat Free Chef’s Selection Sausages
  • 1 large onion – peeled and finely sliced
  • 2 carrots – peeled and finely sliced
  • 2 sticks of celery – peeled and finely chopped
  • 1 clove garlic – peeled and very finely chopped
  • 1 x 400g tinned tomatoes including their juice
  • 1 x 400g tin white kidney beans – rinsed and drained well
  • 2 tsp sweet paprika
  • 2 tsp sugar
  • Sea salt and black pepper to taste


  1. In a flame proof casserole, heat a tablespoon of oil and brown the sausages.  Remove and set aside
  2. Now add the onions, carrots and celery and cook whilst stirring till soft but not coloured.  Add the garlic and cook for another minute or so
  3. Pour in the tomatoes including their juice along with the sweet paprika and sugar.  Now stir in the drained kidney beans and add back in the browned sausages and season with salt and black pepper
  4. Cook uncovered over a medium heat stirring now and then for about 30 minutes until the carrots are tender and everything has heated through

Have a taste, adjust the seasoning

Serve piping hot with creamy mashed potato

Print recipe