Seitan Cassoulet Recipes

VEGETARIAN CASSOULET

Steps:

• Make cassoulet:
• Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.
• Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
• Make garlic crumbs while cassoulet simmers:
• Preheat oven to 350°F with rack in middle.
• Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
• Cool crumbs in pan, then return to bowl and stir in parsley.
• Finish cassoulet:
• Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

CHEF JOHN'S CASSOULET

Steps:

• Rinse soaked beans and drain.
• Pour broth into a large pot. Add chopped pancetta, bones from duck confit, and the drained beans. Tie bay leaves, peppercorns, thyme sprigs, and garlic into a small square of cheesecloth to create the bouquet garni; add to the pot. Stir. Bring to a simmer over high heat; skim foamy scum that forms, if desired. Reduce heat to low until beans are almost tender, 30 to 45 minutes.
• Sprinkle pork pieces with salt and pepper. Heat oil in a skillet over medium-high heat; brown the pork pieces, 3 to 5 minutes. Transfer to a bowl. Add sausage to the skillet and cook in the same oil, turning until nicely browned on all sides, 3 to 4 minutes. Cut sausages in half and transfer to bowl with pork pieces.
• Remove fat and skin from duck confit and add them to the same skillet. Cook over medium heat until fat is rendered, about 3 minutes. Transfer all fat and browned pieces from the skillet to a mixing bowl. Add melted butter. Stir in bread crumbs and chopped parsley; stir until mixture looks like damp sand. Mix in about 1/4 to 1/2 cup broth.
• Preheat oven to 350 degrees F (175 degrees C).
• Place onions, carrots, and celery in the same skillet used to brown the meats; add pinch of salt. Cook and stir over medium heat until onions are translucent and mixture turns golden, 5 to 7 minutes. Stir in tomato paste; cook and stir until tomato paste starts to caramelize and stick to the bottom of the pan, 3 or 4 minutes. Pour in white wine; cook and stir until most of the wine evaporates, 5 or 6 minutes. Remove from heat.
• Drain beans over a large bowl to retain all the cooking liquid. Remove bones and bouquet garni.
• Place drained beans in large shallow baking dish or cast iron skillet (about 12 inches in diameter and 3 inches deep). Stir in cooked vegetables and about 1 cup broth. Add pork pieces and distribute evenly among the beans. Top with the shredded duck confit. Nestle the sausage halves into the bean mixture.
• Ladle cooking liquid into the baking dish until beans are nearly submerged. Spread bread crumb mixture evenly over the top but don't press into the liquid. Use your fingertips to make gentle indentations on the crumb surface for better browning.
• Bake in preheated oven until most of the liquid has been absorbed, about 2 hours. Remove from oven and create a small "well" in the center of the cassoulet crust. Ladle about 1/2 cup of the cooking liquid (or as needed) into the well to rehydrate mixture. Use a fork to gently poke into the cassoulet to ensure the liquid is fairly evenly distributed but try not to disturb the crusty surface.
• Continue baking until cassoulet surface is crispy and caramelized, the meat is fork tender, and the beans are creamy and tender, about 30 to 45 more minutes.
• Serve in large bowls with a spoonful or 2 of hot cooking liquid. Top with chopped fresh parsley.

SEITAN CASSOULET

Steps:

• Combine carrots, broth (or water, or beer), celery, rosemary, and bay leaves in a large saucepan and bring to a boil.
• Reduce heat to medium, cover, and simmer until vegetables are tender, about 20 minutes.
• Meanwhile, heat oil in a large skillet.
• When hot add onion and sauté until tender, about 10 minutes.
• Stir in flour and mix well.
• Then gradually stir in water and mix vigorously until sauce is smooth.
• Remove from heat.
• When vegetables are tender, stir in onion mixture and mix well.
• Stir in beans, seitan, and tamari.
• Bring to a boil stirring constantly, then reduce heat to medium.
• Simmer stew about 5 min until sauce thickens and the beans and seitan are hot.
• Remove bay leaves.
• Season with salt and papper to taste.
• Ladle into soup bowls and serve hot.

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Steps:

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SEITAN CHICKEN

Steps:

• In a large bowl, whisk the first 9 ingredients; stir in broth and oil until mixture pulls away from sides of bowl and form a ball. Turn onto a surface lightly floured with vital wheat gluten flour. Knead 3-5 minutes or until smooth and elastic. Cover and let rest 10 minutes., Divide dough into 4 equal portions. Shape into 1/2-in.-thick ovals, roughly 3 x 5-in. Place each patty in the center of a 12 x12-in. piece of foil. Loosely fold foil around patties and crimp edges to seal, making 4 packets (leave room in packets for patties to expand while cooking). , In a large saucepan, place a steamer basket over 1 in. of water. Place packets in basket, overlapping as needed. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until firm and no longer sticky, 35-40 minutes. Remove from steamer basket. Leaving in foil packets, refrigerate until cool, about 1 hour. , In a shallow bowl, mix flour, corn meal and Old Bay seasoning. Pour soy milk in a separate shallow bowl. Dip in milk, then in flour mixture, patting to help coating adhere. , In a large skillet, heat oil over medium heat. Add patties. Cook until lightly browned and heated through, 3-5 minutes on each side.

VEGETARIAN CASSOULET (CASSOULET DE LEGUMES)

Steps:

• Cook beans according to package directions; can be cooked in a pressure cooker or crockpot. Cook until tender but don't overcook.
• Preheat oven to 325 degrees F.
• Reserve 5 of the garlic cloves.
• In a large heavy saute pan, over medium-high heat, saute the pepper, carrots, potato and remaining garlic cloves, in 2 tablespoons of olive oil until lightly browned, about 5 to 8 minutes.
• In an earthenware (or corningware) casserole, layer the cooked drained beans, sauteed vegetables, diced tomatoes, herbes de Provence, thyme, red wine, and stock, sprinkling each layer with salt and pepper.
• Cover casserole with a tight fitting lid and bake for about one hour.
• Add more liquid if needed to keep the beans from burning.
• Mince the reserved garlic cloves.
• Combine minced garlic with the bread crumbs, minced parsley and 1 tablespoon olive oil.
• Increase oven heat to 400 degrees F.
• Remove casserole from the oven, remove lid and spread half of the crumb mixture over the top.
• Return uncovered casserole to the oven and bake about 15 minutes, or until a golden crust has formed.
• Break the crust and stir it into the cassoulet.
• Repeat by spreading the remaining half of the crumb mixture over the top of the cassoulet.
• Return uncovered dish to the oven and bake until the second and final crust has formed.
• Then serve.