Sausage and Bean Cassoulet

Suitable For Vegan

Naked Veg and Proud Red Pepper and Smoky Squash Sausages

SERVES 4 | PREP 20mins | COOK 40 mins


  • 6 Naked Red Pepper and Smoky Squash Sausages
  • 1 red pepper, roasted
  • 200g mixed beans (tin)
  • 200g chopped tomato (tin)
  • 500ml veg stock
  • 2 tbsp olive oil
  • 1 red onion, roughly chopped
  • 2 cloves of garlic, finely chopped
  • Handful of kale, roughly chopped
  • 1 tbsp paprika
  • 1 tbsp chopped parsley
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • 6-8 basil leaves to garnish


  • To make this filling meatfree sausage and bean cassoulet stew, firstly preheat the oven to 180C.

    Then in a large casserole dish or roasting tray, mix all the savoury ingredients together except the sausage and fresh basil. Roast in the oven for 25 mins with the lid on or cover the tray with tinfoil.

    In a pan, fry Naked Red Pepper and Smoky Squash Sausage with 1 tbsp of olive oil for 10 mins, until golden brown.

    Next, remove the bean cassoulet stew from the oven and add the fried Naked Red Pepper and Smoky Squash Sausages before returning to the oven for a final 10 minutes. This will help the sausages soak up the delicious flavours.

    Garnish with more torn basil leaves and serve with crusty bread. Delicious filling family meal in one-pot, suitable for vegan / vegetarian. Naked Pork Sausages can also be used.

    RECIPE CREATED BY NAKED FAN, James Strawbridge (@jgstrawbridge)

  • For a meaty option:

    Substitute Naked Red Pepper and Smoky Squash Sausage for Naked Pork Sausages.

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