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Root Vegetable Cassoulet with Roasted Sausage & Dijonnaise
2 or 4 Serving Dinner

Root Vegetable Cassoulet

with Roasted Sausage & Dijonnaise

Tags: High-Protein, Soy-Free, Nut-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
680
FAT
27g
CARBOHYDRATES
64g
PROTEIN
40g

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INGREDIENTS

  1. 3 garlic cloves
  2. 13.4 oz butter beans
  3. 2 Field Roast® vegan sausages
  4. 8 oz root vegetable blend
  5. 1 tbsp tomato powder
  6. ¼ cup panko breadcrumbs
  7. 1 tsp dried thyme
  8. 1 tsp Dijon mustard
  9. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  10. 1 tbsp + 2 tsp (2 tbsp + 4 tsp) olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
  14. Directions for 4 servings indicated in parentheses
Allergens: wheat
Tools: Large skillet, Medium saucepan with lid, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
680
FAT
27g
CARBOHYDRATES
64g
PROTEIN
40g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the ingredients

Set the oven to 425°F. Peel and mince the garlic. Drain and rinse the butter beans. Remove 2 sausages (4 sausages) from the plastic casing and slice each sausage into quarters. TIP: Save the remaining sausage for your own use.

2
Roast the root vegetables and sausage

Add root vegetable blend, 2 tsp (4 tsp) olive oil, and a pinch of salt and pepper to a baking sheet, toss, and roast for 5 minutes. Remove baking sheet from the oven and move root vegetables to one side of the baking sheet. Add sliced sausage and 1 tsp (2 tsp) olive oil to the other side of the baking sheet and toss. Return baking sheet to the oven and roast vegetables and sausage until golden brown, 12 to 14 minutes.

3
Cook the beans

Heat 2 tsp (4 tsp) olive oil in a medium saucepan over medium-high heat. Add just half the minced garlic and cook until fragrant, 1 to 2 minutes. Add beans, tomato powder, 2½ cups (5 cups) water and a pinch of salt and pepper. Bring to a boil, reduce to a simmer and cook the beans, 5 to 6 minutes. Add roasted root vegetables to the pot with the beans and stir to combine the root vegetable cassoulet. Turn off heat and cover to keep warm.

4
Toast the breadcrumbs

Heat a large skillet over medium-high heat and add breadcrumbs, thyme, and a pinch of salt and pepper. Toast breadcrumbs until they are golden brown, 2 to 3 minutes, and turn off the heat.

5
Make the Dijonnaise

Add remaining minced garlic, Dijon mustard, Vegenaise, 1 tsp (2 tsp) water, and a pinch of salt and pepper to a small bowl. Stir the Dijonnaise.

6
Serve

Divide root vegetable cassoulet between bowls and top with roasted sausage. Drizzle with Dijonnaise and sprinkle with toasted breadcrumbs. Dig in!

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