Sausage and bean cassoulet recipe by Lee Westacott

Lee Westcott’s Meatless Sausage & Bean Cassoulet

Serves 4-5
90 mins


  • 1 1/2 packs Meatless Farm Plant-Based Sausages
  • 280g onions, peeled and diced finely
  • 200g carrots, peeled and diced finely
  • 100g celery, finely diced
  • 4 large cloves garlic, peeled and crushed
  • 1 tbsp of mixed herbs
  • 4 bay leaves
  • ½ tsp of smoked paprika
  • ½ tsp of chilli flakes
  • 1 tsp of fennel seeds, crushed well
  • 1 tsp of coriander seeds, crushed well
  • 3 tbsp of tomato puree
  • 160g cherry tomatoes, cut in half
  • 1 tin (400g) of chopped tomatoes
  • 500ml vegetable stock (I used 1 vegetable stock cube and 500ml water)
  • 1 tin butter beans, drained and rinsed
  • 1 tin chickpeas, drained and rinsed
  • 1 tin borlotti beans, drained and rinsed
  • 1 lemon, juice and zest
  • 260g baby spinach, washed
  • Small handful of flat leaf parsley, washed and chopped


  1. Preheat your oven to 180°C
  2. Start by colouring the sausages. Heat a pan to a high heat. (Your pan must be able to go into the oven). Add a few tablespoons of oil and the Meatless Farm sausages. Colour them all the way around as quickly as you can. Remove from the pan and place onto kitchen paper to drain.
  3. Sweat the onion, celery, carrot, garlic, mixed herbs and bay leaves in a small drizzle of vegetable oil for 15 minutes on a medium heat in the same pan as above, stirring occasionally.
  4. Add the chilli flakes, fennel seeds, coriander seeds and smoked paprika and gently cook on a medium heat for 2 minutes, stirring continuously.
  5. Add the tomato puree and gently cook for 2 minutes, stirring continuously.
  6. Add the cherry tomatoes and cook on a medium heat for 2 minutes, stirring occasionally.
  7. Add the tin of chopped tomatoes and vegetable stock and stir well.
  8. Season with salt and pepper and bring to a simmer for 10 minutes.
  9. Add all of the beans, stir well and continue to gently simmer for 15 minutes, stirring occasionally.
  10. Add the lemon juice and zest, mix well. Remove and discard the bay leaves.
  11. Adjust to a medium heat and add the spinach. Mix well until the spinach is wilted then gently simmer for another 15 minutes. Stirring occasionally.
  12. Place the sausages into the pan so that half of each sausage is poking out from the top and the other half is submerged.
  13. Place into the oven (no lid) and cook for 20 minutes.
  14. Remove from the oven, sprinkle with the chopped parsley and enjoy!

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