Bean & Veggie Cassoulet with Vegan Sausage

We received eight inches of snow yesterday and it had me craving a hearty warm dish.  I despise being cold.  The other day on my walk, I was reflecting on all the things in my life for which I am thankful.  I overheard a woman at the vet office talking about how her house had burned down.  I’m sure it is extremely difficult to deal with a loss of that proportion and there are probably many things I haven’t considered.  However, I do think I would roll with it fairly well if all living beings escaped.  There is a lot of “stuff” I don’t need in order to be content.  We take several extended camping trips over the course of a year and one learns quickly how little you need to be happy.  When you carry things on your back, you quickly learn “less is more”.  When it comes to my feet however, I like my socks.  I don’t even want to think about what it would cost to replace my sock drawer.  It is likely one of the most valuable things in our house.  Keep me clad in nice warm socks and good food and I’m a happy woman.  Here is a dish that warms me up and makes me happy.  The inspiration for it appeared in Gourmet but I have converted it into a vegetarian dish.

Ingredients:

4 veggie sausage links cut into 1/4 inch slices

olive oil

2 medium onions sliced

couple sprigs of mixed fresh herbs like rosemary, thyme and sage or 3/4 tsp dried Italian blend

1 zucchini

1 can of tomatoes diced w/ juices (14.5 oz)

salt and pepper

1 can of beans drained and rinsed (I used garbanzo but any white bean like navy or Great Northern will work well too)

Topping: 2 slices of bread sliced and cut into 1/2 inch diced, garlic, salt and olive oil

Directions: 1.  Brown sausage in a glug or two of olive oil over Med-High heat and set aside

2.  Add another glug of oil to the pan and cook onions with herbs about 10 minutes while stirring (discard stems after this if using fresh herbs).

3.  Add zucchini and saute for 3 minutes then add tomatoes w/ their juice, beans, salt and pepper.  Simmer for 5 minutes then stir in sausage

4.  Make topping by tossing bread chunks with oil, garlic and salt

5.  Put veggie sausage mix in serving dish with topping.  I kept it warm in the oven while making salads until everyone was ready for dinner.

1 Comment

Filed under Main Courses

One response to “Bean & Veggie Cassoulet with Vegan Sausage

  1. Ken

    Wow! I can’t wait to try this recipe

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