Vegan Cassoulet

This classic French casserole is usually about 70% white beans and 30% meat (pork, sausage, and/or duck confit); and loaded with fat.  This version is much kinder to your cardiovascular system, while still retaining its rich flavor.  Bon appetit! 

1 cup dried flageolet beans (or great northern beans)

1 onion, chopped

2 carrots, chopped

2 stalks celery, chopped

1 teaspoon dried thyme

1 teaspoon dried savory

1 teaspoon dried chervil (or dried tarragon)

1-2 bay leaf

1/2 to 1 teaspoon celtic grey salt

1/2 teaspoon ground white pepper

2 tablespoons olive oil (or a non-hydrogenated soy-based margarine)  

2-3 cloves garlic, minced

1 large tomato, diced

1/2 to 1 package of vegan sausage, diced

2 tablespoons vegan sour cream (may substitute something creamy like nutritional yeast, soy yogurt, or vegan cream cheese)

Splash of dry sherry (or wine)

Splash of soy milk

Cassoulet Topping:

1/2 cup bread crumbs

2 tablespoons olive oil 

1 clove garlic

a few sprigs of parsley, chopped

Soak sort beans; soak them overnight in ample amounts of fresh, cool water.  Next day, drain beans; then rinse thourougly.  Set drained, rinsed beans aside.

Saute chopped onions, carrots, celery, and  1/2 of the garlic with 1 tablespoon oil until onions are translucent and carrots are tender.  

In a large pot, combine sauteed vegetables and drained, rinsed beans.   Cover mixture with enough water to cover beans and vegetables (~5-6 cups water).  Add thyme, savory, chervil, bay leaf, salt, and pepper.  Bring mixture to boil.  Simmer until beans are tender (~45 minutes). Add water as needed to prevent beans from burning.  When beans are tender, drain bean mixture, but reserve the cooking liquid for later in recipe.

In large saute pan, saute remainder of garlic and chopped tomato in 1 tablespoon oil until well-heated.  Add drained, cooked bean mixture to the sauteed tomato/garlic.  Add vegan sour cream, dry sherry, and soy milk to bean/tomato mixture.  Correct seasonings as needed.  Add enough of the reserved cooking liquid back into bean mixture to create a thick sauce.  Do not add too much, as it will be too soupy.  Transfer mixture to a casserole dish.

Prepare bread crumb topping by mixing crumbs, oil, garlic, and parsley together.  Sprinkle over top of beans in casserole dish.   Brown topping by baking the bean casserole at 350 degrees F for 15-20 minutes.