This fragrant and warming dish is perfect for Christmas dinner. With flavours of rosemary, sage, thyme and orange, it transforms a dish of roasted chestnuts into a stunning vegan main course that everyone will love.
And what’s more, this Chestnut Cassoulet with an orange and rosemary crumb is ready from pan to plate in under 40 minutes. It can even be made the day before and kept chilled; with the breadcrumbs stored in an air-tight container for 2-3 days. Simply reheat and serve piping hot, for a stress-free Christmas dinner.
The cassoulet champions winter vegetables including rustic calvolo nero. If you can’t get hold of calvolo nero, it can be replaced with shredded kale, although it won’t quite deliver on the unique texture and nutty flavour. I use dried herbs in this dish as woody herbs such as rosemary, sage and thyme work just as well when dried and retain their flavour.
Serve with an abundance of roasted vegetables.
2 tbsp olive oil
1 onion, chopped finely
1 stalk of celery, chopped into fine chunks
1 carrot, sliced
4 leaves of calvolo nero, stalk removed and chopped roughly
2 cloves of garlic, crushed
200ml red wine (ensure vegan; Sainsbury’s, Co-Operative and M&S label vegan wine)
I can of chopped tomatoes
2 tsp dried rosemary
1 tsp dried thyme
1 tsp dried sage
1 tsp Marmite
200ml good quality vegetable stock
200g roasted chestnuts, peeled and sliced (I use Merchant Gourmet)
Generous pinch of sea salt
For the orange and rosemary crumb:
2 slices of white day- old bread
1/2 tsp dried rosemary
Zest of 1 unwaxed orange