Cassoulet Recipes

Ingredients :

1 tsp olive oil

1 medium onion, diced

2 medium carrots, peeled and diced

2 parsnips, peeled and diced

3 large cloves garlic, minced

8 ounces seitan or tempeh, cut into 1/2 inch cubes

2.5 tsp Herbes de Provence or Italian herb blend

1/2 tsp dried basil

1/2 tsp dried rosemary

1 tbsp Dijon mustard

1/2 tsp salt

freshly ground black pepper, to taste

2 cans Navy or Northern white beans, drained and rinsed

2 cups vegetable stock

1 loaf French bread

2 tbsp minced parsley

2 tbsp minced scallions

Method :

Preheat the oven to 350F. In a heavy casserole dish, cook the onion, carrots, parsnips, and garlic in oil, stirring, over medium-high heat until tender and lightly browned, about 15 minutes.
Add seitan or tempeh, Herbes de Provence or herb blend, basil, rosemary, mustard, salt, pepper, beans and vegetable stock to cover. Cover and bake 45-60 minutes.
After baking, stir and adjust seasonings to taste. Warm French bread in oven 10 minutes before end of baking time. Before serving, and minced parsley and scallions; stir lightly.

Serves 4

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