fambai (fambai) wrote in vegancooking,
fambai
fambai
vegancooking

veganized sausage and white bean "cassoulet"

I made this tonight and it was soooooo delicious!
http://www.epicurious.com/recipes/food/views/14292
I first cooked half a package of 'gimme lean' vegan sausage in a little canola oil for just a couple of mins- to brown it a bit.  Then I took it out and deglazed the pan with a little red wine, and then added the onions and garlic and pretty much went in order from there.  I added extra fresh sage and parsley to the mix, and didn't make the bread topping.  I highly suggest this for a warm evening meal.  I think it took me less than 30 mins. start to finish.

4 sweet Italian sausage links (about 10 ounces total), skins pricked all over with a fork (I used Gimme Lean!)
1 teaspoon olive oil
2 medium onions, halves and sliced thin lengthwise (about 1 1/2 cups)
2 garlic cloves, chopped fine
1 1/2 teaspoon mixed chopped fresh herbs such as rosemary, thyme, and/or sage or 3/4 teaspoon mixed dried herbs, crumbled
1 bay leaf
1/2 cup chopped scallion greens or fresh parsley (wash and dry before chopping)
a 14 1/2-ounce can diced tomatoes including juice
19-ounce can white beans such as cannellini, navy, or Great Northern, drained and rinsed
For topping
1 tablespoon olive oil
2 slices firm white sandwich bread, crusts discarded, cut into 1/4-inch dice
1 small garlic clove, chopped fine
2 tablespoons finely chopped fresh parsley leaves (wash and dry before chopping)

Preparation

In a medium skillet cook sausages in oil over moderate heat, turning them, until browned on all sides and cooked through, about 8 minutes, and transfer to paper towels to drain.

In fat remaining in skillet cook onions and garlic, stirring, until golden, and stir in herbs (including bay leaf), scallions or parsley, tomatoes with juice, and salt and pepper to taste. Boil mixture, stirring, 5 minutes. Cut sausage into 1/4-inch-thick slices. Add sausage and beans to tomato mixture and cook, stirring, until heated through. Discard bay leaf and keep "cassoulet" warm, covered.

Make topping:
In s small skillet heat oil over moderately high heat until hot but not smoking and sauté bread until pale golden. Stir in garlic, parsley, and salt and pepper to taste and sauté, stirring, 1 minute.

Transfer "cassoulet" to a 1-quart serving dish and cover evenly with topping.

Subscribe
  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded 

  • 1 comment