Vegan Cassoulet in the Slow Cooker

My first memory of cassoulet is watching the legendary Miss Julia Child prepare one on a Saturday morning.  Cassoulet is french for casserole, usually comprised of white beans, ham or sausage, chicken and french herbs.  This vegan, whole food version is very flavourful while being low in fat and cholesterol.  It’s a win-win!

This dish is a cinch to prepare, and if if you don’t have a slow cooker, can also be prepare stove top on a low simmer.  For an added bit of deliciousness, transfer the mixture into an oven proof dish and top with bread crumbs and olive oil, and toast under the broiler for a few minutes.

I served the cassoulet last night with some homemade bread that was supposed to focaccia but turned out more like a big biscuit.  I have a couple theories as to why this happened: I found Bert licking the bowl of yeast and water, which may have contaminated it or, the yeast was bought in bulk and was stale.  Any ideas?

Ingredients:

2 tablespoons grapeseed oil

2 small onions, finely chopped

2 garlic cloves, minced

1 bouillon cube

4 cups water

2 tablespoons nutritional yeast

1 19 ounce can of white beans, rinsed and drained

2 carrots, peeled and finely chopped

1 roma tomato, diced

8 baby red potatoes, cut into 1 inch pieces

4 sprigs of thyme

2 sprigs marjoram

1 bay leaf

1/2 teaspoon pepper

Chopped fresh tarragon or parsley for garnishing

Method:

In a large skillet, saute the chopped onion and garlic in grapeseed oil over medium heat for about 5-7 minutes, or until they have a bit of colour and have sweat out some of their juices.

At the same time, heat 4 cups of water in a small saucepan until the water comes to a soft boil.  Whisk in the bouillon cube and nutritional yeast and remove from heat.

Add the onion mixture, stock and the rest of the rest of the ingredients to your slow cooker, mix well, and cover.

Cook on low for 8 hours, or high for 5 hours.  Remove the sprigs and mash half of the mixture when done, to thicken.

To serve, sprinkle with fresh herbs and serve with a warm baguette.

Bon Appetite!

~The Vegan Project

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