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Apple, borlotti and chard cassoulet
Prep Cook Serves This cassoulet is a great way to use up apples, even wrinkled or bruised ones; it’s also suitable for freezing 10 min 15 min 4
1 tbsp sunflower oil 1 onion, peeled and finely chopped
2 carrots, peeled and sliced
1 stick of celery, diced
6 large leaves chard, roughly sliced
1 tsp dried sage
½ tsp dried rosemary Generous glug red wine (ensure it is vegan)
4 eating apples, cored and sliced
1 x 400g tin chopped tomatoes
250ml hot vegetable stock
1 x 400g tin borlotti beans, drained and rinsed
Salt Heat the oil in a large saucepan over a medium heat and fry the onion, carrots, celery and chard for three minutes, until the onion begins to soften but not brown.
Sprinkle in the sage and rosemary, then pour in the wine and reduce for two minutes. Stir in the apples, then add the tomatoes and vegetable stock. Stir in the borlotti beans, loosely cover the pan with a lid and simmer for 10 minutes, stirring occasionally. Season and serve hot.
15 Minute Vegan: On a Budget by Katy Beskow is published by Quadrille