When I lived in the south of France I learned about Cassoulet, a rich, slow-cooked white bean stew made with different meats, like pork sausages, pork, goose, duck and mutton). This was an easy dish to veganize, adding tempeh, seitan and tofu in place of the meats. The French are very particular about ingredients remaining true to the name of a dish. I apologize to anyone who may be offended because I call this vegan version Cassoulet as well. Whatever you call it, it’s hearty, delicious and satisfying. Bon Appétit.
16 ounces Tempeh or Tempeh Bacon (optional)
16 ounces Seitan, Firm Tofu, Baked Tofu or Vegan sausage (optional)
1 pkg. Navy Beans (small white beans) or 4 cans of Navy Beans
1 cup organic, salt-free tomatoes
3 tablespoons Herbes de Provence (thyme, rosemary, basil, oregano, lavender)
3 cloves garlic
4 carrots, cut in 1 inch chunks
3 onions, cut in 1 inch chunks
3 tablespoons Dijon mustard
salt to taste
1 cup water or white wine
Soak beans over night. Rinse, drain and replace water and cook, covered in large pot until soft but still whole, not falling apart. Drain. In a large soup pot, sauté garlic, carrots and onions with 3 tablespoons Herbes de Provence in water or white wine for 15 minutes. Add more water if necessary. Cook until vegetables are soft. Add the beans, tomatoes, tempeh, seitan and/or tofu and mustard. Cook, covered for 10 minutes more, stirring occasionally. Salt to taste.
Cassoulet can be served immediately or reheated and served later, adding more water if it gets too dry.