Vegan Cassoulet

Ingredients

• 2 Cups sweet baby peas
• 2 Tablespoons chopped celery
• 2 Tablespoons chopped carrots
• 1 1/2 Cup plus 2 tablespoons chopped onion
• 2 Cups vegetable stock
• 2 Cups ground vegetable protein
• 3 Tablespoons extra-virgin olive oil
• 1 large clove garlic, minced
• 1/2 Cup chopped fresh parsley
• One 15-ounce can tomatoes, crushed by hand
• 1 Cup dry white wine, plus extra for basting
• 1 Teaspoon salt
• 1/2 Teaspoon coarsely ground black pepper
• 1 bay leaf
• 2 Cups cooked black-eyed peas
• 2 Cups drained hominy
• 4 Cups cornbread crumbs, toasted in olive oil

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