Vegan Cassoulet - French White Bean Stew
A vegan cassoulet dish that is made in the pressure cooker and delivers an equally tasty dish while considerably cutting down the cooking time.
Prep Time15 mins
Cook Time25 mins
Soaking time8 hrs
Total Time40 mins
- 200 g dried white kidney beans or dried cannellini beans or Great Northern beans [1 cup]
- Water for soaking
- 4 sun-dried tomato halves chopped into small pieces
- 120 ml hot water if using dehydrated sun-dried tomato, i.e. not in oil [1/2 cup]
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 - 4 cloves garlic minced or sliced
- 1 tablespoon minced ginger or 1 thumb size fresh ginger, minced
- 3 medium carrots cut into 2-cm chunks
- 4 - 5 stems fresh parsley chopped
- 5 sprigs fresh thyme or 1½ teaspoons of dried thyme
- 2 - 3 small bay leaves or 1 large
- 500 ml water [2 cups]
- 2 teaspoons vegetable bouillon powder or 2 cubes
- 3/4 teaspoon ground cumin
- 4 - 5 drops liquid smoke
- 2 large tomatoes cut into 8’s each (or 1 cup canned diced tomatoes)
- 3 large seitan sausages store-bought or homemade, I used the spicy Tofurky sausages
- Salt black pepper to season
- More chopped parsley for garnish
On the day before, place the beans in a bowl and cover with plenty of water. Let soak for 8 hours or overnight.
Once soaked, drain and rinse the beans and set them aside.
Place the dehydrated sun-dried tomato halves in the hot water and leave to soak until softened.
Meanwhile, prepare the rest of the ingredients: chop the onions, garlic, carrots, tomatoes and parsley.
Once the sun-dried tomatoes are softened, chop them into small pieces.
Pressure Cooker Instructions
Set the pressure cooker to saute mode.
Heat in 1 tablespoon of the oil and then add the onion, garlic and ginger. Saute for about 2 minutes.
Add the carrots and saute for another minute.
Cancel the saute mode.
Add the soaked drained uncooked beans, parsley, sprigs of thyme, bay leaves, sun-dried tomatoes along with the soaking water, bouillon powder/cubes, cumin and water.
Close the lid and place the valve in the closed position.
Set the pressure cooker for 9 minutes at maximum pressure. (I usually use the beans/chilli setting and reduce the time to 9 minutes).
Once the time is up, allow the pressure to go down naturally for 10 minutes. Release any remaining steam from the pressure and open the lid.
While the beans are being cooked, heat the remaining tablespoon of oil in a skillet.
Add in the sausages and cook while occasionally turning the sausages on all sides until they are done.
Slice the sausages into bite-size chunks (if desired).
Add the sausages to the cooker.
Stir in the tomatoes. Place the regular (glass) lid on the cooker. Set the cooker to soup mode or manual cooking mode on medium temperature and simmer for about 7 - 10 minutes, then cancel any remaining time.
(If you want the cassoulet to be a little soupy, add some water. Or if you want to reduce the sauce to a thicker consistency, simmer uncovered).
Taste and adjust seasonings. Garnish with parsley and serve with bread, rice or a side salad.
Heat a thick bottom pan or pot on medium temperature.
Follow steps 2 - 3 and 5, as for the pressure cooker instructions.
Cover the pot and simmer on medium heat for about 40 minutes or until the beans are soft.
Occasionally stir and check the water level (add more water if needed).
While the beans are cooking, prepare the sausages as per steps 9 - 11 above.
Add the sausages and tomatoes to the pot, cover and simmer for another 7 - 10 minutes.
Taste and adjust seasonings.