Yes-- here's my version

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From: Bryanna (NewVeggies.vegsource.com)
Subject: Yes-- here's my version
Date: July 18, 2008 at 8:51 am PST

In Reply to: Cassoulet posted by Wendy on July 17, 2008 at 6:44 pm:

BRYANNA’S VEGAN "CASSOULETTE" Serves 6-8
(A “cassoulette”, by the way means “a small cassoulet”.)

At first glance, a cassoulet appears to be a healthful dish—all those beans! But the traditional version is full of particularly fatty cuts of meat. Sundried tomatoes, vegetarian “not-meats”, carrots, and mushrooms take the place of the meats that are customarily used in a cassoulet.

The list of ingredients for this dish looks long, but it’s really quite simple to make (especially if you use canned beans). It is absolutely delicious and makes a great company casserole. It's even better when made ahead and reheated.

INGREDIENTS:
First, you have a choice of vegetarian proteins. Choose one of the following, OR use 2 choices, using only half of each one:

“Not-meats”:
#1.) 4 vegetarian “sausages” (Italian ones would be good), cut into chunks. My favorites would be Field roast or Tofurkey brands.

#2.) OR 2 cans Chinese vegetarian “roast duck” (mun chai’ya), drained and rinsed and cut into chunks (buy in Asian grocery stores or large supermarkets with a big Asian section—Companion brand in the blue can is the best)

#3.) OR 1 and 1/2 c. dry textured soy protein chunks (or cutlets—you can cut them into smaller chunks) reconstituted in 3 c. water with 2 T. soy sauce, 2 T. ketchup or tomato paste and, optional: 1/2 T. Marmite or Vegemite yeast extract OR 1 T. dark miso (simmer about 15 min., til tender; drain)

Other Ingredients:
1 T. roasted (Asian) sesame oil
10 fresh (or reconstituted dry) shiitake mushrooms, stemmed and halved
OR 1 large portobello mushroom, sliced
4 oz. fresh chanterelle OR other fresh mushrooms, thickly sliced
1/2 c. chopped vegetarian “Canadian back bacon” or “ham”
OR 2 T. good-quality soy “bacon” chips (I like ClubHouse brand) or bits
1 T. extra-virgin olive oil
2 large onions, chopped
1 whole bulb or head (not clove) of garlic, peeled and chopped, OR 8-12 peeled cloves from a jar, chopped
2 stalks celery (including leaves), chopped
2 bay leaves
2 carrots, scrubbed and cut into chunks
3 / 15 oz. cans, or about 4 and 1/2 c. cooked white kidney beans (cannellini)
14 oz. can diced tomatoes and juice
1 c. dry red wine (can be non-alcoholic)
2 c. vegetable broth
10 oil-packed sundried tomatoes, well-rinsed under hot water
2 T. soy sauce
2 springs fresh rosemary (or 1 tsp. dried)
2 springs fresh thyme (or 1 tsp. dried)
2 sprigs fresh sage (or 1 tsp. crumbled dried leaves)
pinch ground cloves
salt and freshly-ground pepper to taste

HIGH-FIBER CRUMB TOPPING:
1 c. fresh wholegrain breadcrumbs (can be non-wheat) mixed with
1/4 c. chopped fresh parsley
2 T. ground flaxseed

Heat oven to 350 degrees F.

Heat sesame oil in a large nonstick skillet. Brown the vegetarian weiners , cut into chunks, quickly in the hot oil. Add the mushrooms and the vegetarian “bacon” or “ham” and stir-fry until the mushrooms give up their liquid and it evaportates almost completetly, adding a bit of water or wine as necessary to keep the mixture from sticking. Set aside.

In another nonstick skillet, heat the olive oil over medium-high heat .When it’s hot, add the onions, garlic and celery. Stir-fry and, when the onion starts to soften and brown, add the bay leaves and carrots. Saute a little longer and, when the onions are soft, set aside.

Mix in a large casserole or small roasting pan: the drained beans, the browned mushroom mixture, the sauteed vegetables, the tomatoes, wine, broth, sundried tomatoes, soy sauce, rosemary, thyme, sage, and cloves. Taste for salt and pepper.

Mix the Topping ingredients and sprinkle evenly over the casserole. Bake for 1 and 1/2 hours.

Serve with bread, salad and fruit – it’s a very hearty dish, so keep the rest of the meal simple!
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