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  • Recipes

  • Vegan Cassoulet-Style Traybake

Vegan Cassoulet-Style Traybake

Vegan Cassoulet-Style Traybake

By OcadoLifePublished on 16 October 2024Say oui to this Vegan Cassoulet-Style Traybake from OcadoLife recipe editor Lauren Hoffman – a speedy, meat-free play on a rustic French fave. The subtle spicing in the duck adds fast flavour, while the cherry tomatoes offer mouthfuls of sweetness with garlicky croutons for crunch.
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Time and servings

20 minsTotal time
4Servings
5 minsPrep time
15 minsCooking time

Ingredients

  • 2 tsp olive oil
  • 2 tbsp vine-ripened tomato paste
  • 0.5 tbsp red wine vinegar
  • 1 (300g) pack Linda McCartney Frozen Vegetarian Shredded Hoisin Duck
  • 1 (820g) jar white beans, drained
  • 60g kale
  • 0.5 lemon, juiced
  • 325ml vegetable stock, hot
  • 3 meat-free sausages (approx.)
  • 220g cherry vine tomatoes
  • 1 garlicky focaccine

Method

  • Step 1

    Preheat the oven to 220°C/200°C fan/gas 7. Put 1 tsp oil, the tomato paste and red wine vinegar in a large roasting tin. Add the frozen duck and the drained beans; toss well to coat.

  • Step 2

    In a bowl, scrunch the kale with the remaining oil and the lemon juice; fold it through the duck and bean mixture. Pour in the hot stock; spread out evenly to the edges of the tin. Nestle in the sausages, scatter over the tomatoes and bake for 15 mins or until golden.

  • Step 3

    Meanwhile, cut the focaccine into chunks, put on a baking tray and add to the oven for the final 7 mins. Scatter the garlicky croutons over the traybake and serve.