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Slow Cooker Sausage Cassoulet with Quorn Sausages

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Quorn sausage cassoulet with chopped vegetables, beans, kale and mashed potato on a grey plate with a glass of water and lemon to the side.
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Try this vegetarian slow cooker sausage cassoulet for the perfect winter warming recipe that’s low on effort but totally delicious. Our take on a classic sausage casserole uses Quorn Vegetarian Sausages and is served up with an easy colcannon mash.

This vegetarian sausage cassoulet recipe is cooked to perfection in 6 hours. Simply add the Quorn Sausages straight from the freezer, along with the cavelo nero for the last 15 minutes of cooking time for a dish that will be a big hit with the whole family (because who doesn’t love a sausage casserole!). This wholesome dish is packed with beans and vegetables, and it’s also a great batch cook recipe, so it’s perfect for those meal prep days and ideal for keeping in the freezer.

Meat Free Sausage Recipes Vegetarian Slow Cooker Recipes Vegan and Vegetarian Winter Comfort Foods Vegan and Vegetarian Family Meal Recipes

Serves 4

265 mins

Easy

393 cals
(Per serving)

11g of fat
(Per serving)

18.4 g fibre
(Per serving)

21.8 g protein
(Per serving)

A bag of Quorn Sausages showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Sausages

See product See recipes

High in Protein

Low in Saturated Fat

Source of Fibre

Ingredients

  • 8 Quorn Vegetarian Sausages
  • 1 onion, diced
  • 1 carrot, diced
  • 2 sticks celery, diced
  • 3 cloves garlic, crushed
  • 1 x 400g tinned chopped tomatoes
  • 1 x 400g tin butterbeans beans, drained
  • 1 x 400g tin haricot beans, drained
  • 100g tomato puree
  • 500ml low salt vegetable stock
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • 100g cavolo nero, chopped

To serve (optional)

  • Cavolo nero colcannon

Method

  1. Place the onion, carrot, celery, garlic, tinned tomatoes, tinned beans, tomato puree, stock and herbs into the slow cooker. Place the lid on the slow cooker. Cook for 6 hours on low or 4 hours on high.
  2. Remove the rosemary and thyme stalks and discard.
  3. Add the Quorn Sausages and cavolo nero, stir and cook for a further 15 minutes.

For the cavolo nero colcannon…

  1. Place the potatoes in a large saucepan, cover with cold water, bring to the boil. Boil for 15 minutes or until tender. Drain and return the potatoes to the pan. Add the milk and mash to a smooth consistancy.
  2. Place a non-stick frying pan over a medium heat. Add a drizzle of oil. Add the cavolo nero and sauté for 3 minutes. Add the garlic and sauté for a further 2 minutes. Remove from the heat, add the mashed potato and mix well. Spoon into a warmed serving dish.
  3. Serve the Quorn Sausage Cassoulet with cavolo nero colcannon and enjoy!

Chefs tip

Why not brown the Quorn Sausages in a frying pan for a couple of minutes turning regularly before adding into the slow cooker to add colour and flavour.

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