Vegetarian Cassouletwith Lots of Vegetables the food matters project
Ingredients
- 20 oz diced butternut squash
- 1 tbsp olive oil
- 2 links Field Roast apple sage vegetarian sausage, casings removed and cut into coins
- 1 tbsp minced garlic
- 2 leeks, trimmed, well rinsed and sliced
- 2 carrots, cut into 1-inch lengths
- 2 zucchini, cut into half moons
- salt and black pepper
- 28 oz canned diced tomatoes
- 1/4 cup chopped fresh parsley
- 1 tsp dried thyme
- 1 cup dried white beans, soaked overnight and then boiled in salted water for ~1 hour or until tender
- pinch of cayenne
Instructions
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