Cassoulet

Ingredients:

1 teaspoon grapeseed oil

1 leek, thinly sliced

1 carrot, diced

2 celery sticks, chopped

1 small zucchini, diced

1/4 small cabbage, sliced

salt and black pepper, to taste

2 tomatoes, chopped

1/3 cup passata

2 tablespoons parsley leaved, chopped

1/2 tablespoon thyme, chopped

1 bay leaf

2 vegan sausages, sliced

1-1/2 cups white beans

1 cup vegetable stock

a pinch of cayenne pepper

Cook leek, carrot, and celery in the oil. Add the zucchini and cabbage. Season with salt and pepper. When zucchini are crisp tender, add all the remaining ingredients. Cover and simmer until vegetables are tender, about 20 minutes.

Serve with crusty french bread.