Mexican Cassoulet Recipe with Plant Based Sausage is good & spicy & everything nice. A one pot meal that comes together in under 30 minutes with protein & veggies included.
This is one of those comfort food meals that the whole family would love. It can be made with some juices as in these photos or have added broth for a warming stew.
This is a recipe that I’ve been making for over 5 years and the photo way down at the bottom of this post shows the very first picture I ever took of it. Different camera, lighting, and experience with photography but it shows what a delicious stew this recipe could make also.
The instructions are included in the recipe card so you’ll know what to do when the time comes for more liquid.
As for the meatless meat you can go with making your own sausage seitan or use any of the ready-made plant-based sausage links that are on the market now.
There’s a little list of the plant-based sausage below that will help you make your decision for this Mexican Cassoulet.
Speaking of this Mexican Cassoulet Recipe you might be wondering how I mingled Mexico with France. I’m just kind of like that.
That’s the fun part of being a cook. You can create recipes and name them whatever comes to mind. It’s your prerogative.
It’s part bean stew, part spicy with fajita seasoning, and part imagination. There you have it! Mexican Cassoulet.
What sausage should I use – you ask? There is quite a variety of delicious sausages out there. Some are wheat free and some are soy free so read the labels.
What are some Plant-Based Sausage Varieties?
- Homemade seitan if you have a little time to start with. In the long run, it’s much cheaper and one recipe makes a lot and freezes well.
- Field Roast has some great ones and the original recipe that I made over 5 years ago used their Chipotle Sausage.
- Tofurkey has about 5 varieties. They seem to keep coming out with a new one.
- People are flipping out over Beyond Meat Sausage. I haven’t had it yet so I’m still flipping out over Field Roasts.
- Aldi’s has a sausage brand at their store.
- Good ol’ Linda McCartney has sausage too.
- I’m sure I’ve missed some but for a treat in your comfort food, there are a lot of good ones.
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Helpful Tools for Making Mexican Cassoulet
It’s so simple there are many tools to aid in your cooking.
This is a very nice stainless steel skillet and it comes with a lid.
I’ve shown these before but these stainless steel measuring cups and spoons have so many sizes. There’s even the crazy 3/4 teaspoon size.
- 2 tablespoons extra virgin olive oil or coconut oil
- 10 ounces Plant-Based sausage, sliced in 1/2"-3/4" slices
- 1/2 cup white onion, diced
- 1/2 cup tomato, diced
- 30 ounces 2- 15 ounce cans organic kidney beans, drain but keep the liquid
- 1 teaspoon fajita spice mix
- 1 teaspoon salt
- 1/2 cup water
- 1 cup about - 1 fresh ear of corn on the cob
- Heat oil in a large skillet. Saute the onion until it becomes translucent. About 10-15 minutes.
- Remove the onion from the skillet. Add the meatless sausage slices and brown on both sides.
- Add the next few ingredients including the bean liquid but NOT the beans and the corn to the skillet.
- Bring to a boil and then turn down the heat to medium and cook on medium for 10 minutes.
- Add the beans and corn and heat through for about 5 minutes. If you'd like less liquid cook a little longer. If you'd like more liquid you can add a little vegetable broth.
Can You Freeze this Mexican Cassoulet Recipe?
Let cool to room temperature.
Package in rigid sided containers as defined in my article Preparing Food for the Freezer
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
The night of serving –
Put all in a large saucepan and heat through. You can add more broth if you think it is too thick.
Oldie but a goodie as a stew. Same recipe but with the extra broth added. This is from the photo shoot I took over 5 years ago.
Different camera, lighting and experience. I just thought you might like to see the recipe as a stew. I’m still making it – both ways.