Hello! It’s been a while. I have been busy adjusting to my new career and working on other important things as well.
But I haven’t stopped cooking! Today I’m sharing a vegetarian version of a cassoulet. See, I had to stop making vegetarian or vegan meals for my family for a while because my dad really likes meat and fish, and my sister didn’t think beans were always good.
However, recently, some members of the family had issues with iron deficiency, and since mom has been cooking a lot of dishes with liver, I decided to make more vegetarian dishes that are rich in iron such as spinach, kale, legumes, lentils, and more.
I had a recent craving for French food, and because of the Omicron wave in the city, it’s pretty hard to get to the restaurant that I know serves great french food, Duck and Buvette. So I decided, why not make a vegetarian version of a dish that I really like?
For this version, I also used vegan Hungarian sausages (UNmeat) and a Chinese brand of vegetarian meat, because again, my dad feels like it’s “not a meal” when there’s no meat.”
I also cooked my Cassoulet on the stovetop, before transferring it to a baking dish because my oven is small. However, if you have an oven and stovetop save casserole, feel free to just use one!
I was really satisfied with the outcome of this dish! I served this with bread and some Cauliflower Gratin.
Prep time: 30 minutes
Cooking time: 40 minutes
- 300 grams of white beans (canned, or if dried, soak the beans overnight and cook separately for 30-40 minutes til al dente)
- 300 grams of vegetarian meat (optional)
- 2 Hungarian vegetarian sausage links, chopped or left whole (optional)
- 1 cup of fresh tomatoes (or 1 can of whole tomatoes)
- 1 small carrot, cubed
- 1 white onion, cubed
- 1 stalk of celery, chopped
- 2 sprigs of parsley
- 1 cup of Kale, torn to bite-sized pieces
- 1 cup of red wine
- 2-3 tablespoons of olive oil
- 3-4 sprigs of thyme
- 1-2 bay leaves
- 1 cup of bread crumbs
- salt and pepper to taste
- Preheat the oven to 250 °C or 350 °F for 10 minutes.
- In an oven safe pot or casserole (or if not, just a stove top safe one will do), heat the olive oil. Then add the onions, celery and carrots, season with a pinch of salt and saute until the onions are soft and translucent.
- Put in the vegetarian meat and sausages and let these brown for a bit.
- Add the tomatoes and stir. Pour in the red wine and let it simmer for about 4-5 minutes.
- Add the bay leaf and parsley and season with salt and pepper to taste.
- Add the beans and let it simmer for about 15 minutes.
- If your pot isn’t oven safe, transfer to a baking pan and add the kale.
- Put some bread crumbs on top of the the dish or pot and place in the oven for 10 more minutes until the bread crumbs are golden brown.
- Serve with with some bread and enjoy!