Slow Cooker Vegan Cassoulet

By Kathy_Hester

I’m calling it a Cassoulet because it reminds me of one (minus the animal products of course). It’s super hearty and stands on its own, but you could serve some crusty bread and a salad to complete the meal.

Feel free to leave out the olive oil to make this a fat-free dish. You can also change out different beans, seitan, or your favorite soy foods depending on what you have on hand.

Ingredients

• 2 tablespoons olive oil (optional)
• 1 small onion, minced
• 1/2 tube Lightlife Gimme Lean sausage
• 2 stalks celery, chopped
• 3 small carrots, chopped
• 2 cups pre-cooked field peas or black-eyed peas
• (feel free to just use 1 1/2 cups if you are using canned)
• 1 1/2 cups diced tomatoes (or a 14.5 ounce can – do not drain)
• 1 1/2 cups chicken seitan (or about 2 packages Lightlife Smart Strips), chopped
• 1 to 2 cups water plus 1 tablespoon vegan chick’n bouillon
• (or same amount broth, it can be from the seitan if you are using homemade)
• 2 bay leaves
• 1 tablespoon Herbs de Provence
• 1 teaspoon thyme
• 1/2 teaspoon liquid smoke or smoked paprika (or 1/2 teaspoon smoked salt and no additional salt)
• salt to taste

Preparation

Step 1

The night before: Heat the oil over medium heat then add the onion and sauté until translucent. (You can use a non-stick pan and leave out the oil if you are reducing fat and/or calories in your diet.) Add the Gimme Lean to the onion mixture in the pan. Cook until you can crumble the sausage easily with your spatula and it is browned and cooked thoroughly. Chop the celery and carrots. Store everything together in the fridge overnight.

In the morning: Add everything to the slow cooker to an oiled slow cooker. Cook on low for 6 to 8 hours.