Mediterranean cassoulet

Mediterranean cassoulet

By
From
15 minute vegan
Serves
2
Photographer
Dan Jones

A warming pot that will take you back to hazy, warm summer nights, whatever the weather. Serve with a Crispy potato rosti.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 red onion, roughly chopped
1 yellow pepper, chopped
1 small courgette, diced
2 garlic cloves, crushed
400g can chopped tomatoes
2 tablespoons tomato ketchup
handful stoned black olives
4 sundried tomatoes in oil, drained and roughly sliced
2 teaspoons dried herbes de provence
1 teaspoon dried oregano
1/2 unwaxed lemon
pinch sea salt
pinch black pepper
handful fresh basil leaves

Method

  1. Heat the oil in a large saucepan over a medium heat, then add the onion and cook for 2 minutes. Throw the yellow pepper and courgette into the pan and cook for 2 minutes, then add the garlic for the final minute.
  2. Tip in the tomatoes and stir through the tomato ketchup, then add the olives.
  3. Add the sundried tomatoes to the cassoulet with the herbes de Provence and oregano. Increase the heat to medium-high for 10 minutes.
  4. When the cassoulet has cooked and the vegetables have softened, remove the pan from the heat and squeeze over the lemon juice through a sieve. Season with salt and black pepper and garnish with fresh basil leaves just before serving.
Tags:
Vegan
vegetarian
blogger
little miss meat free
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