Vegan Cassoulet-Style Traybake
By OcadoLife
Published on 16 October 2024
Say 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.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.