Drain the haricot beans and add them to the slow cooker.
Add the chopped vegetables and sundried tomatoes to the slow cooker.
Blend the sachet of Vive Le Veg Cassoulet Gourmet Sauce Mix with the water and add to the slow cooker pot along with the tinned tomatoes and stir thoroughly.
Cover and cook for 4 hours on high or 8 hours on Low or until the ingredients are tender and cooked through (keep covered during cooking, times may vary between slow cookers models).
Remove lid and stand for 5 minutes before serving.
Serve with a crusty, rustic loaf or gluten free alternative.
Top Tip – Gordon recommends added a small glass of vegan red wine in place of 125ml of water.
