This vegan white bean cassoulet was originally developed as a Christmas eve dinner dish, with lots of protein from beans and tempeh (the latter making the perfect addition with its meaty texture), as well as tons of fresh herbs, earthy mushrooms, and a homemade vegetable stock that will blow your mind!
Ingredients
- 1 cup dried white beans soaked
- 2 bay leaves
- 3 peppercorns
- Pinch chilli flakes
- 2 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic
- 2 medium sized carrots
- 1 stalk celery
- 1 package tempeh cut into cubes
- 4 cups cremini mushrooms sliced
- 1 tbsp thyme chopped
- 1 tbsp sage chopped
- 3 tbsp balsamic vinegar
- 1 tbsp vegan Worcestershire sauce
- 1 cup veggie broth
- 1-2 tbsp Dijon mustard
- Sea salt
- Cracked pepper
Instructions
- You can make your beans well in advance. I soaked my beans overnight and cooked them the next day. Dump soaked beans into a pot, cover with water about 3 inches above the beans. Add bay leaf and peppercorns. Bring to a boil and then reduce to medium. Cook for approximately 35-45 minutes. The beans should not be mushy. Set aside beans until ready to make the cassoulet.
- In a large pan (one with a lid is perfect but not necessary) heat over medium-high heat. add in olive oil and chili flakes. Next, add in onion and garlic and saute for several minutes. Add in carrot and celery and saute until veggies start to soften.
- To minimize bitterness in your tempeh I recommend steaming it. I steam mine for about 10 minutes. Add tempeh into the veggie mixture and break up with your spoon. Allow to get slightly browned and then add in mushrooms. Add a splash of stock to get mushrooms moving.
- Season generously with salt and pepper. To deglaze the pan add balsamic and Worcestershire. Scrape up any bits on the bottom of the pan. Add beans. Stir together. Add herbs, stir. Add ½ cup of stock and mix everything. Turn heat down slightly. Once the stock is slightly absorbed, add the remaining stock and a healthy tbsp of dijon mustard. Allow to cook 10-15 minutes more. Season with more salt and pepper.
Notes
Find more of Teri-Ann’s recipes on her website and Instagram (@terianncarty).
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Recipe, text, and photography by Teri-Ann Carty.
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