Save to your scrapbook
Vegan sausage, haggis & white bean cassoulet with hazelnut crumb
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 tbsp olive oil, plus extra if needed
255g pack Heck Vegan Breakfast Sausages
350g pack diced butternut squash & sweet potato
400g soffritto mix
2 cloves black garlic, squeezed from the skin and mashed
400g can cannellini beans, drained and rinsed
½ x 500g pack Macsween Vegetarian Haggis, cut into chunks
300ml vegetable stock
Zest and juice of ½ unwaxed lemon
100g soft white breadcrumbs
25g Waitrose Roasted Chopped Hazelnuts
1 tbsp finely chopped flat leaf parsley
1. Preheat the oven to 180ºC, gas mark 4. Warm 1 tsp oil in an ovenproof frying pan or flameproof baking dish, about 25cm diameter. Add the sausages and fry for 4 minutes, turning now and then, until browned all over. Transfer to a plate.
2. Add 2 tsp oil to the pan and fry the squash and sweet potato over a medium heat until browned all over and starting to soften, about 5 minutes. Transfer to a plate.
3. If the pan is dry, add a little extra oil and fry the soffritto with a pinch of salt until very soft, about 8 minutes. Take the pan off the heat and stir the garlic into the soffritto. Add the beans and stir to combine, then top with the squash mix. Cut each sausage into 3 pieces and arrange on top of the beans, along with the haggis. Pour over the stock and lemon juice and season generously.
4. Mix together the breadcrumbs, hazelnuts, parsley, lemon zest and 1 tbsp olive oil. Scatter over the sausage and haggis mixture to cover completely. Bake for 25-30 minutes, or until browned on top and bubbling at the edges.
Typical values per serving:
This recipe was first published in January 2020.