John Myers
Ingredients for 4 servings:
- 10 g sea salt
- 4 sprigs of thyme
- 2 cloves
- 4 juniper berries
- 6 bay leaves
- 5 garlic cloves
- 1 orange(s)
- ½ nutmeg, freshly grated
- 200 g tofu (Black Forest Tofu), cut into cubes
- 200 g lupin strips
- 200 g seitan mince
- 1 large onion(s)
- 1 stalk(s) leek
- 1 stalk(s) Celery
- 3 sprigs rosemary
- 1 can of chopped tomatoes (400 ml)
- 30 ml red wine (Merlot)
- 100 g breadcrumbs
- 1 can of white beans (cannellini, 400 ml)
- ½ lime(s)
- 300 g potatoes
- 1 tbsp black pepper, freshly ground
- 30 ml olive oil
Instructions
Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 2 hours
vegan
Combine sea salt, thyme leaves, cloves, juniper berries, and 3 peeled and sliced garlic cloves in a large bowl. Grate the orange zest and grate the nutmeg. Add both, along with a pinch of black pepper. Mix well. Rub the tofu, seitan mince, and lupin strips with the salt, cover, and let stand overnight. Peel the potatoes and boil in salted water. Peel and dice the onion. Trim the leek and celery and slice them into rings. Heat the olive oil in a large pot and sauté the pickled ingredients with the onion, leek, and celery for about 20 minutes. Deglaze everything with the Merlot. Add the canned tomatoes, bring to a boil, and simmer on low heat for another 10 minutes. For the topping, drain the beans in a sieve. Transfer to a large bowl and add the breadcrumbs. Crush the bay leaves with two garlic cloves and a pinch of salt in a mortar and pestle until a paste forms. Add a dash of olive oil and grate the lime zest over the mixture. Mix the paste into the bean and breadcrumb mixture. Spread over the cassoulet and simmer for another 15 minutes without stirring. Season to taste and serve. https://www.vegan-cooking-with-thalija.de/archive/978
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