This is a great hearty meal that feels as meaty and substantial as any non-vegan cassoulet. It’s a good camping dinner as it can be premade and heated up over a camp fire, or thrown together quickly. It tastes – and smells! – as amazing as anything made with red wine and thyme should – try not to eat it all at once. Perfect served with some warm bread from the oven.
Ingredients
2 large leeks
400ml red wine
500 ml veg stock
50g fresh thyme
1 can plum or chopped tomatoes
4 tsp nutritional yeast
1 tsp garlic puree
8 plant based sausages (I used Richmond’s)
400g thinly sliced potatoes
1 tin butter beans
Handful parsley to garnish
1 tbsp olive oil
Method
Grill or cook the sausages according to directions.
Heat 1 tbsp olive oil in a pan. Slice the leeks and add them to the pan, cooking over a medium heat for 5-7 minutes until golden.
Add the wine, half the stock, the thyme, nutritional yeast, garlic puree and tomatoes to another pan. Add the sliced potatoes and let them cook over a medium heat for 10-15 minutes, adding the rest of the stock throughout the cooking process.
Add the leeks and the butter beans to the mixture and cook for another 2-3 minutes to warm them through and let them absorb the flavour.
Garnish with parsley and serve!
If you liked this, try our bento box vegan spicy tempeh, potato and cauliflower.