Vegan Sausage, Pepper and Bean Cassoulet


Savour the different flavours in this Vegan Sausage, Pepper, and Bean Cassoulet. Created for both taste and simplicity, this recipe is ready to eat and feed the family in under 30 minutes.

Preparation Time – 10 minutes
Cooking Time – 20 minutes
Servings – 4


  • 1 tbsp olive oil
  • 2 cloves of garlic minced
  • 1 red, yellow and orange pepper, sliced
  • 2 tbsp Biona harissa paste
  • 1 can of Biona tomatoes
  • 2 cans of beans of choice, drained and rinsed*
  • 1 tbsp cornstarch or tapioca flour + 3 tbsp water (optional)**
  • 300ml vegetable stock
  • 2 packs of Thanks Plants Sundried Tomato & Herb Sausages
  • Parsley to serve (optional)
  • Salt and Pepper to taste


1. Add the oil to a large pan over a medium heat.

2. Add the garlic and sliced peppers to the pan and cook for about 10 minutes; until soft and lightly charred.

3. Add the harissa paste, tomatoes, beans and stock.

4. Bring to the boil and then simmer uncovered to reduce down for 15 – 20 minutes. Season to taste.

5. Meanwhile add the sausages to a pan with a little oil and cook for about 8 – 10 minutes until browned all around. You can also grill these or through them into the air fryer. Make sure to give them a good drizzle of olive oil as they can dry up a little bit (as per the packaging suggestion, they are at their best when fried in a pan).

6. Add the cooked sausages to the pan for a few minutes before serving.

7. Serve as is,with some crusty bread, a green salad, quinoa or rice.

*We used Biona butter beans and haricot beans
**This is to thicken the sauce. It is completely optional but stops that water and tomato separation that you can get with tomato based sauces!

Need something to pair this cassoulet with? Head to our blog packed full of vegan recipes, here >> or our website for a range of ingredients, here >>