Vegetarian and Vegan Recipes

Quorn Sausage & White Bean Cassoulet

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 Sausage and White Bean Cassoulet.

A Little Effort

Made with Quorn Vegetarian Sausages

High in protein
Low in saturated fat
Source of fibre


  • 1 pack of 4 Quorn Sausages
  • Vegetable oil
  • 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

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