Vegan Cassoulet
By Vaishali Honawar · holycowvegan.net
8 servings
A hearty vegan stew of white beans, tempeh, and mushrooms braised with wine, herbs, and root vegetables.
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| prepSoak 1 cup / 200 g dried white beans overnight, then drain and cook until tender (or use canned) | ||
| 1 tbsp extra virgin olive oil | Heat oil, sauté tempeh until golden | Bring to boil, simmer gently until flavors meld |
| 225 g tempeh, cut in 1/2-inch cubes | ||
| 1 medium onion, diced | Add onion, garlic, celery, carrots & salt; sauté | |
| 5 cloves garlic, finely minced or crushed into a paste | ||
| 2 stalks celery, diced | ||
| 2 medium carrots, sliced | ||
| 15 cremini or button mushrooms | ||
| Salt and ground black pepper to taste | ||
| 120 ml red wine (optional) | Add mushrooms & wine; cook until liquid evaporates | |
| 2 tomatoes, diced | Add tomatoes, beans, bay leaves, sage, thyme & parsley | |
| 200 g cooked white beans | ||
| 2 bay leaves | ||
| 1 tbsp sage, chopped (or 1 tsp dried sage) | ||
| 1 tbsp thyme, chopped (or 1 tsp dried thyme) | ||
| 2 tbsp parsley, chopped | ||
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