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Recipe: Vegetarian Cassoulet...with Lots of Vegetables {the food matters project}


Recipe: Vegetarian Cassoulet...with Lots of Vegetables {the food matters project} Recipe

Ingredients:
  • 20 oz diced butternut squash
  • 1 tbsp olive oil
  • 2 links Field Roast apple sage vegetarian sausage, casings removed and cut into coins
  • 1 tbsp minced garlic
  • 2 leeks, trimmed, well rinsed and sliced
  • 2 carrots, cut into 1-inch lengths
  • 2 zucchini, cut into half moons
  • salt and black pepper
  • 28 oz canned diced tomatoes
  • 1/4 cup chopped fresh parsley
  • 1 tsp dried thyme
  • 1 cup dried white beans, soaked overnight and then boiled in salted water for ~1 hour or until tender
  • pinch of cayenne
Directions:
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