Vegan Cassoulet (with Mushrooms and Sausage)
Equipment
Ingredients
- 1 Medium Yellow Onion diced
- 2 Medium Carrots sliced
- 2 Medium Stalks Celery sliced
- 6 Cloves Garlic minced
- 1 8 Ounce Block Tempeh cubed (or vegan sausages)
- 8 Ounces Cremini Mushrooms sliced
- 1 Bay Leaf
- 2 Teaspoons Dried Parsley
- 2 Teaspoons Dried Thyme
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- ¼ Teaspoon Dried Sage
- 2 Cups Vegetable Stock
- 2 15 Ounce Cans Cannellini Beans drained and rinsed
- 1 Tablespoon Soy Sauce Tamari, or Liquid Aminos
- 1 Tablespoon Maple Syrup
- ½ Teaspoon Liquid Smoke
- French Bread
Instructions
- In a large skillet over medium heat, add the onion, carrots, celery, and garlic. Sauté until the onion is soft, 5-7 minutes.
- Add the tempeh/sausage, mushrooms, bay leaf, parsley, thyme, salt, pepper, sage. Cook until mushrooms wilt, about 5 minutes.
- Add the stock, beans, soy sauce, maple syrup, liquid smoke. Bring to a boil, then simmer until the liquid reduces, about 10 minutes.
- Serve with French bread and a garnish of fresh parsley.
Nutrition
Calories: 281kcal | Carbohydrates: 44g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 909mg | Potassium: 1128mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3670IU | Vitamin C: 5mg | Calcium: 183mg | Iron: 6mg