Vegetarian Mushroom and Aubergine Cassoulet

Step 1

In a large sauté pan or heavy pot, fry the mushrooms and aubergine in batches in a bit of olive oil, adding more as necessary, until soft and slightly browned. (You could roast them all at once in the oven for ease, but in this dish I prefer the vegetables pan-fried - it's up to you!) Remove when cooked and reserve on the side while you cook the "mirepoix".

Step 2

In the same pan/pot, heat up some more olive oil and gently cook the leeks (or onion), carrots, celery, and garlic with the herb sprigs, bay leaf, cloves, and a big pinch of salt. Stir occasionally, cooking until softened and golden, about 15 minutes.

Step 3

Stir in tomato paste if using and cook for another couple of minutes.

Step 4

Stir in white wine and let it bubble a bit, then add the beans, vegetable stock, and tomatoes and parmesan rind if using. Summer for about 30 minutes, until all of the vegetables are super tender. Add a good grind of pepper then check for seasoning, adding more salt and pepper if you'd like.

Step 5

Discard the herb sprigs and bay leaf and leave to cool. Spread the cassoulet onto dehydrator trays lined with nonstick sheets or parchment paper. Dehydrate at 63C / 145F for 8-10 hours until totally dry. Divide into portions then vac pac or store in baggies until ready to use (I recommend using within a month or two).

Step 6

In the meantime, make the garlic crumbs. Preheat the oven to 350 F / 180 C. Toss the breadcrumbs with the oil, garlic, salt, pepper and parsley. Bake for about 10-15 minutes, stirring once halfway through, until golden. Vac pac or store in baggies until ready to use (these crumbs are a handy way to add flavour and crunch to all sorts of recipes!).

Step 7

Put your cassoulet in a pot and add water to cover. Bring water to boil.

Step 8

Simmer the cassoulet for 5-10 minutes, until all of the beans and vegetables are soft. Add more water if needed to achieve the desired consistency.

Step 9

Serve topped with garlic breadcrumbs.