Vegan Cassoulet

Ingredients

• 1 lb Dried White Beans (Cannellini or Great Northern)
• 6 cups Vegetable Broth
• 12 oz Vegan Sausage
• 1 large Onion
• 2 medium Carrots
• 2 stalks Celery
• 4 cloves Garlic
• 2 tbsp Tomato Paste
• 1/2 cup Dry Red Wine
• 1 tsp Thyme
• 1 leaf Bay Leaf
• 2 tbsp Olive Oil
• 1/2 cup Breadcrumbs
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1The night before, place the 1 lb dried white beans in a large bowl and cover with plenty of water. Let them soak for at least 8 hours or overnight. When ready to cook, drain the beans and rinse them well.
2. 2Heat the 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the 1 large onion, 2 medium carrots, and 2 stalks celery, all chopped into 1/2-inch pieces. Cook, stirring occasionally, until the vegetables are softened, which should take about 7 to 10 minutes.
3. 3Add the 4 cloves of garlic, minced, and the 2 tbsp tomato paste to the pot. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Pour in the 1/2 cup dry red wine. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the wine bubble and reduce slightly for about 1 minute.
5. 5Add the soaked and drained 1 lb white beans to the pot. Pour in the 6 cups vegetable broth. Add the 1 tsp thyme and 1 bay leaf. Stir everything together. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 1 to 1.5 hours, or until the beans are tender when you bite into one. Stir occasionally to prevent sticking.
6. 6While the beans are cooking, slice the 12 oz vegan sausage into 1/2-inch thick rounds. Place the sausage slices in a separate skillet over medium-high heat. Cook for about 5-7 minutes, turning once, until both sides are nicely browned. Add the browned sausage to the pot with the beans during the last 30 minutes of the beans' cooking time.
7. 7Once the beans are tender, remove and discard the 1 bay leaf from the pot. Stir in the 1 tsp salt and 0.5 tsp black pepper. Taste and add more salt and pepper if needed.
8. 8Preheat your oven to 375°F (190°C). Carefully transfer the bean and sausage mixture from the pot into a baking dish. Sprinkle the 1/2 cup breadcrumbs evenly over the top of the cassoulet.
9. 9Place the baking dish in the preheated oven. Bake for 20 to 25 minutes, or until the breadcrumbs are golden brown and the cassoulet is bubbling around the edges.
10. 10Let the cassoulet rest for 5 minutes before serving hot.

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