"meaty" Meatless French Cassoulet

Ingredients

• 1 (5 1/4 ounce) package Morningstar Farms veggie bacon strips

• 2 tofurky hot dogs (optional)
• 1 cup carrot, peeled & diced into biggish chunks
• 1 1/2 cups onions, diced
• 1 cup green pepper, chopped
• 12 garlic cloves, peeled
• 1 cup diced potato
• 1 tablespoon olive oil

• 1 (14 ounce) can chopped tomatoes
• 1 cup red wine
• 1/2 cup vegetable stock
• salt & freshly ground black pepper

• 2 (15 ounce) cans beans, drained
• 1 bay leaf
• 1 teaspoon dried thyme leaves, crushed
• 3 tablespoons minced fresh parsley
• 1 tablespoon herbes de provence
• 1 cup fresh breadcrumb
• 1/4 cup grated parmesan cheese
• 1 teaspoon olive oil

Directions

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   1. Preheat oven to 400 degrees F.

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   2. Reserve 4 of the garlic cloves.

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   3. Microwave carrots, onions, garlic, green pepper, potato, until crisp.

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   tender. I often use the technique of pre-cooking vegetables in the microwave to save a little time. After removing from microwave, salt and toss the vegetables with oil, then roast at 400 until somewhat carmelized, about 20 minutes.

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   4. Decrease oven heat to 350.

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   5. In an earthenware (or Corning-ware) casserole, toss the beans, vegetables, diced tomatoes, herbs de Provence, thyme, red wine, bacon and tofu dogs and 1/2 cup broth.

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   6. Cover casserole with a tight fitting lid and bake an hour or more. I usually go about an hour and a quarter.

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   7. Add more broth if needed to during the baking time to keep the beans from burning.

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   8. Mince the reserved garlic cloves.

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    9. Combine garlic with the bread crumbs, minced parsley, cheese and 1.

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    teaspoon olive oil. I do this in the food processor.

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    10. Increase oven heat to 400 degrees F.

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    11. Remove casserole from the oven, remove lid and spread half of the crumb mixture over the top.

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    12. Return uncovered casserole to the oven and bake about 15 minutes, or.

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    until a golden crust has formed.

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    13. Break up the crust and stir it into the cassoulet. I add a little extra.

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    broth too at this point.

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    14. Repeat by spreading the remaining half of the crumb mixture over the top of the cassoulet.

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    15. Return uncovered dish to the oven and bake until the second and final.

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    crust has formed.

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    16. Cool a little bit, then serve.