Stove-top Cassoulet

• 1 T extra-virgin olive oil
• 1  (8 oz) package vegetarian sausage links, cut into 1 inch pieces
• 1 cup chopped onions
• 1 cup sliced baby carrots
• 2 cloves garlic, minced
• 1  16 oz cans cannellini beans or other white beans, drained and rinsed
• 1  15 oz can diced tomatoes, drained
• 1 T McKay’s beef seasoning
• 1 cup water
• 1/2 teaspoon dried thyme
• Salt and freshly ground pepper
• Vegan Parmesan cheese (optional)

Preparation:

1. Heat the oil in a large skillet or saucepan overe medium heat.
2. Add the sausage and cook until browned, about 5 minutes.
3. Remove the sausage with a slotted spoon and set aside.
4. Put the skillet back on the heat and add the onions, carrots, and garlic. Cover and cook until softened, about 5 minutes.
5. Stir in the beans, tomatoes, McKay’s seasoning, water, and thyme.
6. Season to taste with salt and pepper.
7. Cover and cook until the vegetables are tender, about 20 minutes.
8. Stir the cooked sausage into the vegetable and bean mixture.
9. Top with vegan parmesan cheese, if desired.