Vegan Cassoulet

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

1 cup dry white beans, or 3 cups canned, drained and washed. If using dry beans, soak overnight and cook until tender. (cannelini or great northern or navy beans will do)

8 oz package of tempeh, cubed into ½-inch pieces

1 tablespoon extra virgin olive oil

1 medium onion, diced

2 medium carrots, sliced

2 stalks of celery, diced

5 cloves garlic, finely minced, or crushed into a paste

15 mushrooms sliced (use any kind-- wild mushrooms would be great here. I used crimini because I always have them on hand)

2 tomatoes diced

1 tablespoon chopped sage

1 tablespoon chopped thyme

2 bay leaves

2 tablespoon parsley, chopped

½ cup red wine, optional

Salt and ground black pepper to taste

Directions at holycowvegan.net

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