Vegetarian Mushroom and Aubergine Cassoulet

Servings: 6 servings

Author:

Main Course

French

Vegan beans legumes

Instructions

1 Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf,
cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over
medium heat, stirring occasionally, until softened and golden, about 15 minutes.
2 Add mushrooms and aubergine and continue to fry until beginning to brown, about
8 minutes.
3 Stir in beans, white wine, and vegetable stock. Summer for about 30 minutes,
until all of the vegetables are super tender. Taste and add more seasoning if
you’d like.
4 Discard the herb sprigs and bay leaf and leave to cool. Spread the cassoulet
onto dehydrator trays lined with nonstick sheets or parchment paper. Dehydrate
at 63C / 145F for 8-10 hours until totally dry. Vac pac or store in baggies
until ready to use.
5 In the meantime, make the garlic crumbs. Preheat the oven to 350 F / 180 C. Toss
the breadcrumbs with the oil, garlic, salt, pepper and parsley. Bake for about
10-15 minutes, stirring once halfway through, until golden. Vac pac or store in
baggies until ready to use (these crumbs are a handy way to add flavour and
crunch to all sorts of recipes!).
6 Put your cassoulet in a pot and add water to cover. Bring water to boil.
7 Simmer the cassoulet for 5-10 minutes, until all of the beans and vegetables are
soft. Add more water if needed to achieve the desired consistency.
8 Serve topped with garlic breadcrumbs.