Good recipes can be found everywhere. The case in point is: I found the 40-minute cassoulet in the resources section of the Adventure Journal for outdoor enthusiasts. In general, feeding yourself well is crucial anytime, anywhere. No matter what you do and where you are, at home or in the backcountry, there is nothing more elemental than a hearty meal. On top of that: there are other requirements too.
Imagine you’re in the backcountry cabin, where you have the most basic kitchen setup and ingredients. A minimalist recipe and no-nonsense approach is all the more important. However, it doesn’t mean that you have to settle for anything less than inspiring from the everyday. The word “cassoulet” takes me back to a French bistro in Paris when I had cassoulet for the first time.
Don’t mean to set you up for unrealistic expectations. The classic French cassoulet is known to be rich and full of duck and other fancy meats. It takes days to make. To the very least, a quick version of the traditional cassoulet should provide you with a nourishing and warming dish. I think this recipe handily deliver that promise — and more. It is vegan! The power combo of mushrooms and onions sautéd in butter lays down a foundation of flavor without using an array of meats.
- The 40-minute challenge is split between 10 minutes of prep time and 30 minutes of cooking time. The specifics are as follow.
- 10-minute prep: Melt 2 tablespoons plant-based butter in a 10-inch oven-safe skillet over medium high heat. Once the butter has melted, add the onion and mushrooms. Sauté for 5 minutes, add the garlic and salt. Continue sautéing for an additional 2 minutes until the garlic is fragrant.
- Add the tomato paste and remaining 2 tablespoons butter and stir to coat. Sauté an additional 2 minutes as the vegetables brown. Deglaze the pan with red wine, scrapping up any browned bits using a spatula. Stir in the beans, kale, thyme, smoked paprika and broth.
- 30-minute cooking: In a small bowl, mix the panko bread crumbs with the oil, then spread them evenly over the top of the skillet.
- Place the skillet on the top rack and bake for 20 minutes, until the panko is golden brown. Remove from the oven and serve.
40-Minute Cassoulet
Ingredients
- 4 tbsp butter, plant-based
- 1 small onion, sliced
- 12 oz mushroom, quartered
- 4 garlic clove, minced
- 1 tsp sea salt
- 1 tbsp tomato paste
- 1/2 cup red wine
- 15-oz can navy beans, drained
- 1/2 cup chopped kale
- 1 tsp dried thyme, or 1 tbsp fresh
- 1/2 tsp smoked paprika
- 1 1/2 cup vegetable broth
- 1 1/2 cup panko bread crumbs
- 2 tbsps olive oil
Instructions
Melt 2 tablespoons butter in a 10-inch oven-safe skillet over medium high heat. Once the butter has melted, add the onion and mushrooms. Sauté for 5 minutes, add the garlic and salt. Continue sautéing for an additional 2 minutes until the garlic is fragrant.
Add the tomato paste and remaining 2 tablespoons butter and stir to coat. Sauté an additional 2 minutes as the vegetables brown. Deglaze the pan with red wine, scrapping up any browned bits using a spatula. Stir in the beans, kale, 1 tsp thyme, smoked paprika and broth.
In a small bowl, mix the panko bread crumbs with the oil, then spread them evenly over the top of the skillet.
Place the skillet on the top rack and bake for 20 minutes, until the panko is golden brown. Remove from the oven and serve.
Notes
Adapted from recipes by Megan McDuffie and Michael Van Vliet in Adventure Journal Issue 23
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