A little like this…

Vegan Cassoulet 
I am still recovering from my trip to the land of GenCon, for some reason I am unable to go to Indy without returning sick.  I am not sure why this is, but I am greatly annoyed by this fact since GenCon will be hosted there for the next 5 YEARS!  So while the constant coughing is annoying, there is one good thing to come from this Indy-plague… tons of time to convert recipes!  I am currently working my way thru the Joy of Cooking which has given me great insight into the world of Paula Deen and others that share her cooking philosophy i.e. when it doubt fry it, butter it, and/or add bacon!  This recipe is one of those, in the original form it had both sausage AND bacon.  Needless to say that is no longer the case!
1 tbsp olive oil
1 Vidalia onion, chopped
1 lb tofu, cubed
2 cups carrots, diced
2 leeks, diced
1 15oz can white northern beans, rinsed and drained
1 15oz can cannelloni beans, rinsed and drained
3 tomatoes, diced (Thanks Mom!)
1/2 cup red wine
1 cup vegetable broth
2 bay leaves
1 tsp dried thyme
2 fresh basil leaves, diced
1/2 tsp salt
1/2 tsp black pepper
1. Preheat oven to 375
2. Heat oil in a large skillet over medium-high heat.  Add the onion and garlic, and cook while stirring for 5 minutes.  Add the tofu to the skillet and cook for an additional 5 minutes until the tofu has started to turn golden.
3. Place everything into a large casserole dish.  Add the carrots, leeks, beans, wine, broth, tomatoes, and seasoning. Cover the dish with tin foil and bake for 45minutes.  Remove from oven, stir, and return to oven uncovered.  Cook an additional 30 minutes or until the vegetables are tender.

This dish can be easily modified, and could even be done in a slow cooker for those able to fully function in the morning.  The best part about this dish is the amazing smell that fills the kitchen during the stirring section, there is just something about the smell of cooking beans…that or something about the smell of wine 🙂   

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