Rustic Cassoulet with Smoked Apple Sage (vegan) Sausage

This classic French dish usually calls for an abundance of different types of meat, of course my version is plant based. It's a warm and comforting meal, full of seasonal vegetables and delicious smoked apple sage vegan sausage. Perfect for big gatherings!


Rustic Cassoulet with Smoked Apple Sage (vegan) Sausage


(Serves 8-12)

1 - 14g package of dried porcini mushrooms, soaked in 2 cups of hot water
olive oil
4 cups -  1/2" cubed blonde peeled potatoes
3 cups - 1/2" cubed butternut squash
6 celery sticks - cut diagonally into bite sized pieces
2 large carrot sticks, cut diagonally into bite sized pieces
1 yellow onion - cut into large chunks
2 - 540ml canned Italian stewed tomatoes
2 - 540ml canned cannellini beans (white kidney beans)
1 package of Field Roast's Smoked Apple Sage Sausage
1 1/2 cups breadcrumbs
2 tbsp melted vegan butter
1 tsp thyme
1 tsp parsley
1/2 tsp garlic powder
salt & pepper


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a large deep fry pan heat a few swigs of olive oil and heat for a minute or two on high then lower to medium-high and add the potatoes and butternut squash. Season with salt and pepper and saute for 5 minutes and transfer into a large mixing bowl.
  3. Add bit more olive oil to the fry plan if needed and toss in the carrots, celery and onions and saute for 5 minutes. When they're done add them to the potato mixture.
  4. Lower the heat to med-low and toss in the stewed tomatoes, cannellini beans, porcini mushrooms and the 2 cups of liquid. Simmer for 10 minutes and then add in 1/2 cup of breadcrumbs. Simmer for 5 more minutes. The sauce should reduce and thicken a bit. Transfer into vegetable mixture and gently stir to combine.
  5. Diagonally sliced the sausages into bite size pieces and and fry for a few minutes to brown both sides.
  6. Pour the casserole filling into a lightly oiled large casserole dish. Fold in half the cooked sausage.
  7. In a small bowl, combine the melted butter, 1 cup of breadcrumbs, 1 tsp of thyme and parsley, and 1/2 tsp garlic powder.
  8. Evenly spread the crumb mixture on top of the casserole filling. Place the remaining sausage pieces on top.
  9. Bake for 45 minutes, or until brown and crispy. Serve and enjoy!