Serves 1
1 small onion, peeled and finely chopped
Vegan Cassoulet Recipe
1 clove of garlic crushed
1 stalk celery, finely sliced
1 small carrot, peeled and cut into small cubes
50g peas frozen
1 bay leaf
½ teaspoon dried rosemary
½ teaspoon mixed herbs
½ teaspoon thyme
1 teaspoon paprika
1 x 400g can chopped tomatoes
Juice of ½ lemon
50g cooked beans
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Place the onion and garlic in a pan, and cook until soft and translucent.
Add the celery, carrot and peas and mix well.
Add the bay leaf, rosemary, mixed herbs, thyme and paprika and mix well until all the vegetables are coated in the herbs.
Add the tomatoes and stir well. Reduce the heat and simmer for 15-20 minutes, until thick.
Add the beans and lemon juice, mix well.
Recipe courtesy of www.obsidanwellness.com