Usually this classic French dish, cassoulet, is cooked with bird, but this variant contains only delicious vegetables and tofu. This means that the dish is vegan and therefore very climate smart.
400 g of tofu or tempeh, cut into pieces of mouth
1 tbsp olive oil
1 large onion, finely chopped
5 garlic cloves, finely chopped
2 stalks of celery, diced
2 carrots, diced
600 g pump, e.g. hokkaido, diced
200 g of mushrooms, e.g. chanterelle or mushroom, cut into pieces
1 dl of red wine (can be excluded)
3 jars of white beans / butter beans, rounded and rinsed
2 tomatoes, chopped
2 bearing leaves
1 tbsp fresh sage, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
Salt and pepper
Heat the cast iron pot on the stove and pour in olive oil. Roast tofu / tempeh until golden on all sides.
Add onion, garlic, celery, carrot, pumpkin and salt and pepper. Fry for a few more minutes until the onion is soft. Pour in the mushrooms and wine and fry for a few minutes.
Pour in beans, tomatoes, bay leaves, sage, thyme and parsley and bring to a boil. If the dish is too dry, you can pour in some water. Cook for another 15 minutes.
Taste with salt and pepper and serve with bread.