Entrées

Vegetable Cassoulet

Made with Minor’s® Classical Reductions Reduced Vegetable Stock Gluten Free.
  • 0:40 TIME
  • 10 portions

Preparation

Ingredients

Canola oil

1 Tbsp.

Wild mushrooms

3 cup

White onion, 1/4” dice

1 cup

Celery, 1/4” dice

1/2 cup

Carrot, 1/4”” dice

1/2 cup

Garlic, rough chopped

1 Tbsp.

Tomato paste

2 tsp.

White wine, chardonnay

1/2 cup

Minor’s Classical Reductions Reduced Vegetable Stock Gluten Free, prepared broth

2 qt.

White beans, drained, rinsed

1 cup

Kidney beans, drained, rinsed

1 cup

Seitan, ground

2 cup

Vegan sausage, roasted, sliced 1/2” thick

6 each

Vegan bacon, chopped, pan-fried

1 cup

Parsley, minced

1 Tbsp.

Chives, minced

1 Tbsp.

Chervil, minced

1 Tbsp.

Panko breadcrumbs

1/2 cup

 

Method

  1. In a medium sauteuse over medium-high heat, add oil and heat to the smoke point. Add mushrooms and sear until golden brown, about 2 minutes. Remove mushrooms from the pan and transfer to a sheet pan lined with a paper towel. Set aside.
  2. To the pan, add onion, celery, carrots, and garlic. Cook until vegetables are caramelized, about 3 to 5 minutes.
  3. Add tomato paste, stir, and continue to cook for about 2 minutes. Deglaze with white wine and reduce by one-quarter.
  4. Add vegetable broth and bring to a simmer.
  5. Once thickened, add white beans, kidney beans, ground seitan, vegan sausage, and vegan bacon. Bring to a simmer and season to taste with salt and pepper.
  6. Finish with parsley, chives, and chervil.
  7. Top with panko and bake in a 350°F oven for 20 minutes. Remove from the oven, portion and serve immediately.