Vegetable Cassoulet
Ingredients
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Canola oil -- 1 Tbsp.
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Wild mushrooms -- 3 cups
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White onion, 1/4” dice -- 1 cup
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Celery, 1/4” dice -- 1/2 cup
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Carrot, 1/4” dice -- 1/2 cup
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Garlic, rough chopped -- 1 Tbsp.
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Tomato paste -- 2 tsp.
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White wine, chardonnay -- 1/2 cup
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Minor’s Classical Reductions Reduced Vegetable Stock Gluten Free, prepared broth -- 2 qt.
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White beans, drained, rinsed -- 1 cup
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Kidney beans, drained, rinsed -- 1 cup
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Seitan, ground -- 2 cups
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Vegan sausage, roasted, sliced 1/2” thick -- 6 each
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Vegan bacon, chopped, pan-fried -- 1 cup
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Parsley, minced -- 1 Tbsp.
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Chives, minced -- 1 Tbsp.
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Chervil, minced -- 1 Tbsp.
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Panko breadcrumbs -- 1/2 cup
Preparation
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1In a medium sauteuse over medium-high heat, add oil and heat to the smoke point. Add mushrooms and sear until golden brown, about 2 minutes. Remove mushrooms from the pan and transfer to a sheet pan lined with a paper towel. Set aside.
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2To the pan, add onion, celery, carrots, and garlic. Cook until vegetables are caramelized, about 3 to 5 minutes.
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3Add tomato paste, stir, and continue to cook for about 2 minutes. Deglaze with white wine and reduce by one-quarter.
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4Add vegetable broth and bring to a simmer.
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5Once thickened, add white beans, kidney beans, ground seitan, vegan sausage, and vegan bacon. Bring to a simmer and season to taste with salt and pepper.
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6Finish with parsley, chives, and chervil.
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7Top with panko and bake in a 350°F oven for 20 minutes. Remove from the oven, portion and serve immediately.
Components
