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Vegan Slow Cooker Cassoulet

Posted By geekypoet On April 23, 2011 @ 11:01 pm In Beans and Legumes,Crockpot,Featured Recipes,Recipes with Photos,Soups and Stews | 8 Comments

Another slow cooker recipe from Healthy Slow Cooking – A Vegan Slow Cooker Blog

Slow Cooker Vegan Cassoulet

Serves 4

  • 1 small onion, minced
  • 1/2 tube Lightlife Gimme Lean sausage (or your favorite sausage crumbles)
  • 2 stalks celery, chopped
  • 3 small carrots, chopped
  • 2 cups pre-cooked field peas or black-eyed peas(feel free to just use 1 1/2 cups if  you are using canned peas)
  • 1 1/2 cups diced tomatoes (or a 14.5 ounce can – do not drain)
  • 1 1/2 cups chicken seitan (or about 2 packages Lightlife Smart Strips), chopped
  • 1 to 2 cups water plus 1 tablespoon vegan chick’n bouillon(or same amount broth, it can be from the seitan if you are using homemade)
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 tablespoon Herbs de Provence
  • 1 teaspoon thyme
  • 1/2 teaspoon liquid smoke or smoked paprika (or 1/2 teaspoon smoked salt and no additional salt)
  • salt to taste

The night before: Heat a pan over medium heat then add the onion, a few tablespoons water and sauté until translucent.  Add the Gimme Lean to the onion mixture in the pan. Cook until you can crumble the sausage easily with your spatula and it is browned and cooked thoroughly. Chop the celery and carrots. Store everything together in the fridge overnight.

In the morning: Add everything to the slow cooker to an oiled slow cooker. Cook on low for 6 to 8 hours. Remove rosemary stem then serve.


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