Hello everyone, first of all happy new year.
We’re starting off 2019 with a new recipe
-- a vegan cassoulet which is a white bean
stew that originates from southern France.
Since white beans are the soul of this dish,
it is easy to adapt it to a vegan preparation
where various types of vegetable sausages,
smoked or marinated tofu or seitan can be
incorporated.
The cassoulet is traditionally simmered over
a long period of time but my version for today
is made in a pressure cooker which nevertheless
delivers an equally tasty dish while considerably
cutting through the cooking time.
If you don’t have a pressure cooker, you
can also make it on the stove top.
You’ll find the written instructions for
this recipe on our website. Check the description
for the link.
I am using white kidney beans in this recipe.
You may also use cannellini beans or Great
Northern beans.
On the day before, place the beans in a bowl
and cover with plenty of water. Let them soak
for at least 8 hours or overnight.
The next day, drain and rinse the beans and
set them aside.
To rehydrate the sun-dried tomato halves,
place them in some 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. Do not discard
the water as we will add it into the sauce.
Once you’re ready to start cooking, set
the pressure cooker to saute mode.
Heat 1 tablespoon of the oil and then add
the onion, garlic and minced ginger.
And saute for about 2 minutes.
We shared some tips on how to make your own
minced ginger at home in another video. So,
you may want to check it out. I’ll leave
the link in the description.
Add the carrots and saute for another minute.
Cancel the saute mode and add the soaked drained
uncooked beans
parsley
sun-dried tomatoes along with the soaking water
the bouillon powder or cubes
cumin
a few drops of liquid
smoke
the sprigs of thyme
water
and the bay leaves.
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.
While the beans are being cooked, 
heat a tablespoon of oil in a skillet.
Add in the sausages and cook while occasionally
turning them on all sides until they are done.
You may leave the sausages whole but I like
to slice them into bite-size chunks.
Once the cooking time is up, allow the pressure
to go down naturally for 10 minutes.
Then release any remaining steam from the
pressure cooker and open the lid.
Remove the sprigs of thyme and the bay leaves.
Add the sausages to the cooker and stir in
the tomatoes.
Place the regular (glass) lid on the cooker
and set it 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 the seasonings.
Then serve with bread.
We hope you’ll enjoy making this recipe.
Don’t forget to give us a thumbs up if you’ve
liked this video. Check out our website for
the printable recipe. And please rate the
recipe on the blog too.
If you happen to take a picture, tag us on
Instagram @veganlovlie #veganlovlie
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We hope to be making more videos soon so see
you in our next video. Bye.
