VEGGIE SAUSAGE CASSOULET
RECIPE TYPE
Vegan, Under 30 min
SERVES
4
Prep Time: 5 min
Cook Time: 25 min
Ingredients
1 pkg (400g) frozen mild Italian plant-based sausages, thawed
1 pkg (400g) Longo’s Ready for Saut. Vegetables (onion, pepper, mushroom)
1 can (540mL) Longo’s Essentials Romano Beans, drained and rinsed
1 1/2 cups Longo’s Essentials Low Sodium Vegetable Broth
Half a Longo’s Baguette
Directions
Heat 1 tbsp Longo’s 100% Pure Canola Oil in large saucepan over medium-high heat and brown sausages. Remove to a cutting board and cut into chunks; set aside.
Return saucepan to medium heat and add vegetables. Sauté for about 5 minutes or until softened. Add sausages, beans and vegetable broth to saucepan. Cover and simmer for 10 minutes. Uncover and simmer for 5 minutes more or until thickened slightly.
Meanwhile, remove inside crumb from the baguette and break into small breadcrumbs. Toss with 2 tbsp Longo’s 100% Pure Canola Oil and 1/4 tsp each salt and pepper. Sprinkle overtop of cassoulet and broil for about 2 minutes or until golden.
Enjoy cassoulet with remaining baguette.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving: 530 calories
Protein 30g | Fibre13g |
Fat 24g | Sugar 6g |
Carbs 55g | Sodium 1,180mg |
