meaty Meatless French Cassoulet |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 6 |
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I was introduced to an absolutely fantastic Traditional French cassoulet by a very good friend. This was my attempt to replicate it for my vegetarian husband using meat substitutes for a more traditional flavor than many vegetarian cassoulet recipes. I have to say it was a great success! This is extremely delicious and very close-tasting to the real thing. If you want to make it vegan, you can leave out the cheese. Ingredients:
1 (5 1/4 ounce) package morningstar farms veggie bacon strips |
2 tofurky hot dogs (optional) |
1 cup carrot, peeled & diced into biggish chunks |
1 1/2 cups onions, diced |
1 cup green pepper, chopped |
12 garlic cloves, peeled |
1 cup diced potato |
1 tablespoon olive oil |
1 (14 ounce) can chopped tomatoes |
1 cup red wine |
1/2 cup vegetable stock |
salt & freshly ground black pepper |
2 (15 ounce) cans beans, drained |
1 bay leaf |
1 teaspoon dried thyme leaves, crushed |
3 tablespoons minced fresh parsley |
1 tablespoon herbes de provence |
1 cup fresh breadcrumb |
1/4 cup grated parmesan cheese |
1 teaspoon olive oil |
Directions:
1. 1. Preheat oven to 400 degrees F.
2. 2. Reserve 4 of the garlic cloves.
3. 3. Microwave carrots, onions, garlic, green pepper, potato, until crisp.
4. tender. I often use the technique of pre-cooking vegetables in the microwave to save a little time. After removing from microwave, salt and toss the vegetables with oil, then roast at 400 until somewhat carmelized, about 20 minutes.
5. 4. Decrease oven heat to 350.
6. 5. In an earthenware (or Corning-ware) casserole, toss the beans, vegetables, diced tomatoes, herbs de Provence, thyme, red wine, bacon and tofu dogs and 1/2 cup broth.
7. 6. Cover casserole with a tight fitting lid and bake an hour or more. I usually go about an hour and a quarter.
8. 7. Add more broth if needed to during the baking time to keep the beans from burning.
9. 8. Mince the reserved garlic cloves.
10. 9. Combine garlic with the bread crumbs, minced parsley, cheese and 1.
11. teaspoon olive oil. I do this in the food processor.
12. 10. Increase oven heat to 400 degrees F.
13. 11. Remove casserole from the oven, remove lid and spread half of the crumb mixture over the top.
14. 12. Return uncovered casserole to the oven and bake about 15 minutes, or.
15. until a golden crust has formed.
16. 13. Break up the crust and stir it into the cassoulet. I add a little extra.
17. broth too at this point.
18. 14. Repeat by spreading the remaining half of the crumb mixture over the top of the cassoulet.
19. 15. Return uncovered dish to the oven and bake until the second and final.
20. crust has formed.
21. 16. Cool a little bit, then serve.
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