Vegan Cassoulet
6-8
servings30
minutes1
hour15
minutesDiscover the rich flavors of this vegan cassoulet recipe, packed with hearty cannelini beans, savory seitan, and roasted vegetables, topped with a crispy breadcrumb mixture.
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Ingredients
1/2 lb. dried cannelini beans
8 -oz. can seitan (mock duck), roughly chopped
2 oz. crimini mushrooms, quartered
1/8 cup alderwood chips or pellets
1 medium carrot, peeled and diced
1 medium parsnip, peeled and diced
4 Tbsp. olive oil
1/2 bunch Italian parsley
1/2 bunch thyme
1 bay leaf
3 cloves garlic
1/2 large yellow onion, diced
2 Tbsp. chopped garlic
2 stalks celery, diced
1 oz. white wine
1/4 cup tomato paste
1 Tbsp. herbs de Provence
Salt, to taste
Black pepper, to taste
1 -2 cups vegetable stock
- For the Crumb Topping:
1/2 bunch Italian parsley, chopped
1/2 bunch thyme, chopped
1/2 cup bread crumbs
1 tsp. onion powder
1 tsp. salt
2 oz. shredded soy cheese
2 Tbsp. vegan margarine
Directions
- Soak the beans overnight in water before cooking. Boil the beans in water until they start to soften. Drain and set aside.
- Mix the seitan with the mushrooms, and smoke for about 30 minutes. Set aside.
- Roast the carrots and parsnips in 2 Tbsp. olive oil in a 400°F oven until al dente, about 15 minutes. Set aside.
- Put the Italian parsley, thyme, bay leaf, and garlic into the center of a cheese-cloth square and tying it with a string.
- Heat a large pan to medium-high, add the rest of the olive oil and onions, and sauté for 1 to 2 minutes. Add the garlic and sauté another 2 to 5 minutes, until the onions start to brown. Add the carrots, parsnips, and celery and sauté for 1 to 2 minutes.
- Deglaze with the white wine.
- Add the tomato paste, stirring everything together, and brown the mixture while stirring occasionally.
- Add the herbes de Provence, fresh herb sachet, salt, pepper, cooked beans, and vegetable stock.
- Lower to medium heat and stir continuously until the flavors meld together and it becomes a little thick. Add the liquid from the beans if the mixture is too dry.
- To make the crumb topping, mix the Italian parsley, thyme, bread crumbs, onion powder, salt, and soy cheese together. Add the margarine and mix evenly.
- In an 8-inch-by-12-inch cake pan, pour the bean-and-vegetable mixture and top with the bread-crumb mixture.
- Bake in a 350°F oven until the topping starts to brown.
