What sauce for this cassoulet?
Hi All, I made this recipe:https://www.connoisseurusveg.com/smoky-portobello-mushroom-vegan-cassoulet/?fbclid=IwAR2WRM-_6uoAaxPznkAqGKZ4GhUIY-zj6Xy5M9EGPNgKsyFz8TL-vagLSG8#wprm-recipe-container-13609 , but because I used RG beans I didn't soak. I did add extra broth. After baking it's tasty but....dry. What would you recommend for a sauce or how can I repurpose the leftovers?
1 Comment
NancyDecember 23, 2019
Select or adjust as needed if you want keep the dish vegan:
Tomato sauce
Melted cheese or cheese sauce (gouda or havarti...mild, rich, let the cassoulet flavors shine through)
Grill portions as patties and use in hearty sandwiches loaded with lettuce and tomato for moistness
Add a good broth and turn into soup
Tomato sauce
Melted cheese or cheese sauce (gouda or havarti...mild, rich, let the cassoulet flavors shine through)
Grill portions as patties and use in hearty sandwiches loaded with lettuce and tomato for moistness
Add a good broth and turn into soup
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