Vegan Aubergine, Olive and Bean Cassoulet Recipe

Everyone has been trying Veganuary this year and it seems that I might be the only person who hasn't! I usually eat very little meat anyway and I often try to remove animal products from my diet altogether whenever I can, so I feel like committing a month and then maybe going on a meat binge might not be a great idea. It works for some and not others. But, nevertheless I still have some great vegan recipes to share that I've tried this month. I've already shared my cauliflower curry which gets rave reviews from my friends, but today I'm going to share with you some easy peasy comfort food from 15 Minute Vegan Comfort Food* (the cookbook).

I made this recipe in a slow cooker just to let all the flavours come together and create more depth. I love nothing more than putting something in the slow cooker at the weekend, it just feels quite indulgent and comforting, especially during the cold spell we have been having this week. The smell that fills the house is also just incomparable.

You'll notice that I like to use recipes as a guide and will adapt them to what I have in my cupboard and what I like, so you should feel free to do that too! Leave anything you don't like out and replace it with something you do like.

Here is what you need:
olive oil
1 x large aubergine, chopped into bite size cubes
1 tsp dried oregano
1 tsp dried mixed herbs (I used a mixture of parsley etc from my cupboard and made my own mixed herbs)
1/2 tsp ground cinnamon
1 red onion, diced
1 red pepper, sliced
1 x can of chopped tomatoes (or plum tomatoes that you can mash up)
1 tbsp ketchup or tomato puree
2 x tbsp green olives
1 x can of beans (the recipe says butter beans but I used kidney beans, you could also use mixed beans, just whatever you fancy!)
Handful of fresh parsley (or a sprinkle of dried parsley)
Pinch of salt
A slive of good quality bread (I like sourdough).

Method
1. Heat the oil in a pan on a high heat and then add your aubergine, oregano, mixed herbs and cinnamon. Cook for 3 mins and stir while cooking.
2. Add your onions and pepper and cook until soft.
3. This where the method changes if you're using a slow cooker - if you are using one, add the cooked ingredients to the cooker now. If you aren't then keep them in the pan.
4. Add your chopped (or plum) tomatoes with a can full of water, the ketchup, olives and beans.If you're in a pan, reduce the heat now and cook on simmer with the lid on for 10 mins. If you're in a slow cooker, switch it on low for 7 hours or high for 4 hours, walk away and go have fun!
5. Season with salt and once the sauce has thickened serve in a bowl with a scatter of parsley and a slice of grilled sourdough or a bread of your choice!

This recipe is quite filling because of all the veg and beans, and the bread just finishes it off for me, but you could serve it without bread or add potatoes etc. Go for it and get adventurous!

Carnivores, I promise you that you will love this and you will not miss meat!

Laura
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*Contains and affiliate link on which I may earn a tiny bit of commission if you happen to buy this product.