Vegan Cassoulet

Vegan Cassoulet adapted from Vaishali of Holy Cow Vegan

Ingredients

• 1 cup dry white beans, or 3 cups canned, drained and washed. If using dry beans, soak overnight and cook until tender
• 2 Tablespoons Olive Oil
• 1 medium Onion, diced
• 2 Carrots, sliced
• 2 Celery stalks, diced
• 5 Garlic cloves, finely minced
• 8 ounces Mushrooms, sliced
• 2 Roma Tomatoes, diced
• 1 cup Vegetable Stock or water
• 1 tsp Sage, dried
• 1 tablespoon Thyme, fresh, chopped
• 2 bay leaves
• 2 tablespoons Parsley, fresh, chopped (optional)
• 1/2 cup Red Wine (optional)
• Salt and Pepper, to taste

Directions

Heat oil in a large saucepan. Once the oil is hot, add the onions, garlic, celery and carrots. Add a pinch of salt and some ground black pepper and saute until the onions are translucent.

Add the mushrooms and the wine. Cook until the water from the vegetables has evaporated then add the tomatoes and beans along with a cup of water or vegetable stock, bay leaves, sage, parsley and thyme. Bring to a boil and then let it simmer - preferably for 30 minutes or so. You can add water or vegetable stock if the stew is too thick.

Finish with salt and pepper to taste. Serve with bread.

Cooked with canned cannelini beans (1 15 oz can) and doubled mushrooms on stovetop - very good.

Will try in instant pot with dry beans and update recipe.