meatless cassoulet

cassoulet

Yes, you heard me correctly, vegetarian cassoulet…I know it is silly. Cassoulet is all about meat, pork, and duck fat for heaven’s sake… but it tasted good with just beans and seitan. I promise. Moosewood got it right this time.

Cook 6 cloves of minced garlic, 1.5 cups of chopped onions, 1/2 tsp thyme and marjoram, 3 bay leaves, 1 tsp of minced rosemary in some olive oil for about 2 minutes.  Add 1/2 cup red wine, cover simmer about 5 minutes (soft onions). Add 1 cup each of diced carrots, potatoes, tomatoes, and 3/4 cup of diced celery, cover and simmer 10 more minutes. Add a package of italian sausage flavored seitan, 1 tablespoon each of molasses and mustard, 15 cans one each of kidney and cannellini beans (drained). Cook until everything is warm and then put in a casserole dish and bake for 45 minutes at 350 degress F.

It really was delicious. Rob was still eating vegetarian so chorizo-flavored, or italian sausage whatever it was…, seitan made him very happy. I must say it was super delicious in a pita with greens and goat cheese.

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