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Vegetarian Cassoulet
I would serve this to anyone, anywhere. Here are my suggestions:
- I only use 10 oz of one kind of vegetarian meat — it's plenty
- I don't think you need all this garlic. I recommend that you definitely use the whole garlic and the whole garlic at the end and omit the sauteed garlic.
- All that parsley is essential.
This dish takes about 4 hours: 1-hour quick soak; 1/2 hour of rest while the beans simmer; 1/2 hour to 1 hour of active cooking; and then 1 1/2 hours for it to bake..
[ 02.10.06 ]
Comments
Did you use 10 oz of one kind of soysage, *and* the faux bacon? Or did you leave out the bacon as well?
Posted by: JanetLand | February 24, 2006 11:34 AM
The first time I made it I used 2 kinds of soysage and left the canadian bacon out because I couldn't find any. We didn't miss it, and now I just use the Italian-style soysage (for the spicing) and it seems like plenty.
Posted by: rebecca blood | February 24, 2006 11:43 AM
Yeah, I agree -- you definitely need the Italian-style meat. Gives it zing.
I liked this, but I'm unlikely to make it again, because, while it was good, it wasn't SO delicious that it was worth the time commitment to make it.
Posted by: JanetLand | March 6, 2006 12:35 PM
This recipe makes such a large amount that I can easily freeze 2/3 - 3/4 of it to get 3 or 4 meals out of it. It's a great treat to warm some of this up when I don't want to spend a whole lot of time cooking, but I want a nice hearty meal. When I think of it that way, it's easily worth it (to me) to spend the time making it.
Posted by: rebecca blood | March 10, 2006 1:29 PM