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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