MorningStar Farms® Chorizo Crumbles Cassoulet
Vegan cassoulet with chorizo crumbles, beans, and sun-dried tomatoes
Yield: 2 servings
Recipe Credit:
Chef AJ Jones
Rootstock
Morningstar Farms®
Ingredients
- 2 tbsp Extra virgin olive oil
- 1 lbs. Morningstar Farms® Chorizo Crumbles
- ½ onion Yellow onion, diced & caramelized
- 2 ea. Carrots, small diced
- 3 ea. Celery stalk, small diced
- 3 ea. Garlic cloves, minced
- 2 ea. Bay leaves
- 1 tbsp. Thyme, chopped
- ½ cup Red wine or substitute water
- 2 tbsp Maple syrup
- 1 tsp Balsamic vinegar
- 2 tbsp Tomato paste
- 1 can No. 10 can white beans, drained and rinsed
- ½ tsp Smoked paprika
- 1 tsp Basil
- 8 oz. Sun-dried tomatoes packed in oil, drained and chopped
- 1 qt. Low-sodium vegetable broth
- To taste Salt & pepper
Recipe Directions
1. Place a large pot over medium high heat.
2. Caramelize onion
3. Add olive oil and Morningstar Farms® Chorizo Crumbles to the pot with the
caramelized onion. Cook for 4-5 minutes.
4. Add carrot, celery, garlic, bay leaf, and thyme. Sauté for 2-3 minutes.
5. Deglaze pot with red wine scraping the bottom of the pot. Add in maple syrup and balsamic vinegar. Let the liquid reduce by half.
6. Once liquid has reduced by half, lower heat to medium low.
7. Add tomato paste, beans, paprika, basil, and sun-dried tomatoes to the pot.
8. Add vegetable stock, stirring gently. Place lid on pot and let simmer for 20 minutes. Stir occasionally to prevent sticking.
9. Season with salt and pepper.
10. To serve: Spoon into a bowl and serve hot.
