Creamy Cajun THIS™ Isn't Pork Sausage Cassoulet
with Garlic Ciabatta
Originating from the south of France, cassoulets are typically slow-cooked and rich stews. In this vegetarian twist on a spiced cassoulet, we're using THIS™ Isn't Pork Sausages, which are made from pea proteins with a hyper-realistic texture that tastes just like the real thing.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
6 unit(s)
THIS™ Isn't Pork Sausages
(May contain Cereals containing gluten, Sulphites)
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 carton(s)
Butter Beans
30 grams
Tomato Puree
1 sachet(s)
Cajun Spice Mix
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
40 grams
Baby Spinach
Not included in your delivery
200 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Garlic Bread
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Place the THIS™ Isn't Pork Sausages on a large baking tray in a single layer and drizzle with oil. Season with salt and pepper.
When the oven is hot, bake on the middle shelf until golden brown, 15-18 mins. Turn halfway through cooking. IMPORTANT: Ensure they're piping hot throughout.
In the meantime, halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.
While the onion fries, peel and grate the garlic (or use a garlic press). Drain and rinse the butter beans in a sieve.
Once the onions have softened, add the tomato puree, Cajun spice mix and half the garlic. Fry until fragrant, 1-2 mins.
Stir through the creme fraiche, water for the sauce (see pantry for amount) and vegetable stock paste.
Bring to the boil, then lower to a simmer. Simmer the sauce until thickened slightly, 4-5 mins.
While the sauce simmers, halve the ciabatta and lay onto a baking tray, cut-side up.
Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
Bake the garlic ciabatta on the top shelf of your oven until golden, 4-5 mins.
Meanwhile, stir the honey (see pantry for amount) and butter beans through the sauce.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Taste and season with salt and pepper if needed.
Share your creamy cassoulet between your bowls and stir your THIS™ Isn't Pork sausages into the sauce.
Serve with your toasted ciabatta alongside.
Enjoy!
