Aubergine, olive and butter bean cassoulet (vegan)

Aubergine, olive and butter bean cassoulet Recipe (Vegan)

Aubergine, olive and butter bean cassoulet (vegan)
By Katy Beskow, from 15 Minute Vegan Comfort Food by Katy Beskow (Quadrille, £15) Photography © Dan Jones

Serves 4

Carbon emissions: 0.55kg per serving

Aubergine soaks up the wonderful flavours of oregano and cinnamon in this moreish cassoulet. Serve straight to the table in its cooking pot for a simple, rustic meal. A true crowd-pleaser.



2 tbsp olive oil

1 large aubergine, cut into even bite-sized cubes

1 tsp dried oregano

1 tsp dried mixed herbs

½ tsp ground cinnamon

1 red onion, finely diced

1 red (bell) pepper, sliced

400g can chopped tomatoes

1 tbsp tomato ketchup

2 tbsp green olives

400g can butter beans, drained and rinsed

A handful of fresh flat-leaf parsley, roughly chopped

Pinch of sea salt



Heat the olive oil in a large saucepan over a high heat, then add the aubergine, oregano, mixed herbs and cinnamon. Cook for 3 minutes, stirring frequently.

Add the onion and red pepper, and cook for a further 2 minutes until the onion begins to soften.

Pour in the chopped tomatoes, 150ml of water and ketchup, followed by the olives and butter beans.

Reduce the heat to medium, partially cover with a lid and simmer for 10 minutes,

stirring occasionally.

Scatter with the parsley and season with sea salt just before serving.

Recipe from Katy Beskow’s ‘15 minute vegan comfort food’ (Quadrille £15) photography © Dan Jones for The Vegan Society’s Plate Up for the Planet campaign which asks people to take a seven-day planet-changing vegan challenge and think differently about what they eat. Sign up for free at

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