Please, pull up a bowl of cassoulet, put your feet up, and let’s girl chat.
Yes, even you in the back with the facial hair and the male genitalia! There’s always room for one more at the proverbial gossip table. And we don’t discriminate based on secondary sex characteristics.
…what’d you do this weekend?
Mmhmm? Yeah? Really? You don’t say?!?!?
Oh, me? Not much.
Just, you know…stood in a seriously crowded room full of women for three hours with The.Boy. waiting to meet a celebrity of epic proportions (in my world, at least). And did I mention that he did not complain, not even a little bit, not even for one second?
The room full of women and the free beer might have had something to do with that….
And then, at the end of this waiting, he even still had enough stamina to snap a gazillion pictures of me as I got my book signed and gushed for the next five hours about how adorably awesome Joy is.
I like a boy that can keep up. And I think he kinda sorta likes me too. Big smiles.
Big crazy action-packed weekends call for big crazy veggie-full bowls of stew.
And I know this recipe title says this is a cassoulet…but what does that even mean? Especially given that I took out all the things that make a cassoulet a cassoulet (duck confit? goose fat? yuck and yuck-ER) and replaced them with vegetarian sausage and every color of vegetable under the sun?
Many French are rolling in their graves because of me.
But if we’re being totally for real. This is a spring vegetable stew. And it tastes like home. Like comfort. Like cuddling.
Like that warm squishy heart-beating feeling you get when boys stand in line with you for three hours.
You should make it.
For the original (non-vegetarian) recipe, check out Keely’s blog and to see how all of the other Food Matters Project participants liked this dish, check out this post!
Also, remember to enter my GIVEAWAY! The deadline is Friday.
Serves 5, adapted from The Food Matters Cookbook
- 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
- Preheat oven to 450. Line a baking sheet with parchment paper. Spread butternut squash on baking sheet. Spray with cooking spray and sprinkle with salt and black pepper. Roast for 30-40 minutes or until fork-tender.
- In the meantime, heat the olive oil in a large pot over medium-high heat. Add the “sausage” coins and cook, turning as needed, until the pieces are deeply browned on all sides – 5-10 minutes. Remove from the pan.
- Reduce the heat to medium and add the garlic, leeks, carrots, and zucchini. Sprinkle with salt and pepper. Cook until starting to soften, about 5 minutes. Add in the canned tomatoes and their liquid, along with the reserved meat and the herbs. Bring to a boil. Add the beans and bring to a boil again. Reduce the heat so that the mixture bubbles gently but continuously. Cook for about 20 minutes.
- Add the butternut squash into the mix. Simmer for another 2 minutes, stirring. taste and adjust the seasoning. Serve.
I am submitting this to My Legume Love Affair, which is being hosted this month by Susan of The Well-Seasoned Cook.
The dish is totally my style. LOVE a huge bowl of veggies like this! Glad you had a great weekend and that all is going well with the boy. 😉
I’m not going to lie, I came especially to read about the boy. That’ll teach me to be too busy for twitter.
I LOVE this!
This is so full of healthy goodness! My, my. I WILL put my feet up and cuddle my kitty with this stuff. Love it.
Big Smiles for you indeed! Glad to hear of your happy weekend. Love this rich-looking but healthy dish.
Cassoulet, coq au vin…if you visit France they may stop you at the airport for a chat:)
That’s a good looking dish Joanne and with the garden starting to come in, we’ll be eating ever increasing amounts of fresh veggies – asparagus so far and our first lettuce today.
I love the way you cook Joanne. Keep showing us how to make elegant and surprisingly inexpensive meals!
Dan @ Casual Kitchen
Obsessed with the photo of you and Joy!! Love it! Also love this cassoulet.
I love your images. Great recipe Joanne. Anything with leeks does it for me! xx
Okay, I meant to publish my comment as Hotly Spiced, not my old, extinct blogger account. Here I go again! xx
I was there too! Too bad we didn’t run into/see each other!
Love your vegetable version of a cassoulet, Joanne, but confess I love the duck confit version too!
Adorable photo of you and Joy!
And….after reading Peabody this morning, she posted an unhealthy version of your bananas foster bread. Funny!
This is just the kind of thing I always want to eat and have leftovers to take to work for lunch. Yum. I printed it out and will make it next weekend.
Good boyfriend right there!
p.s. Made the Red Lentil soup this weekend. Delicious. I did make a mess transferring some of it the food processor bowl, so will be getting an immersion blender soon. You inspire me.
Your cassoulet looks wonderful. Although there may be many French rolling in their graves, I find it delightful! (I’ve never been too keen on duck confit or goose fat!) It’s so nice when a classic comfort food dish like this can be made meat free. I love all the delicious seasonal vegetables you have used. (And it’s so nice you got to meet Joy!)
Wow. This sounds wonderful! I have been craving veggies. I just need to find some time to cook.
Sounds like things are going well with The Boy!!
Where do I sign up for dinner? 🙂
I love everything about this except for the fake meat. I’d rather take no meat at all. 🙂 This seriously sounds good and like SO many of your recipes, I’m quite sure it will be making an appearance on my menu plan soon enough!
That cassoulet looks awesome (and I’m so jealous – fun pic w/ Joy!!). =)
I was THIS CLOSE (picture index finger to thumb) from going too on Saturday! I had last minute plans and now I’m kicking myself ’cause we coulda met! This cassoulet looks delicious and so healthy. I might throw in meat of some sort, to keep the carnivore happy, but I’ll be making this ASAP.
Nice! Girl you rock my world, meeting celebrities and still having time to cook these awesome meal. How long do I have to keep this avocado mask on?
So awesome that your man stood in line with you for 3 hours. That’s dedication on his part. I’d definitely say he’s into you.
A traditional cassoulet has never really appealed to me, but this one sure does!
Beautiful pictures and wonderful dish! I am coming here every day to get meatless recipes for my husband!
Oh ya, French people everywhere are screaming your name in effigy. You rebel! This weekend, I planted herbs and vegetables in my newly built (and goooorgeous) planter boxes (a la Paul) and I have to say it made my heart sore. Yay spring time!
Wow, your man stoodin line with you for a book signing. Amazing!! He must L-O-V-E you! he he
Your dish looks amazing! I am craving veggies!!
At first I thought you brought him to see Micheal Simon and I thought you were crazy, but now I know the boy is crazy about you and I don’t blame him. Have you cooked for him yet?
It amazes me, as I visit, the other Food Matter members, how each one looks so different from the others. Yours does have the air of comfort food.
Hello there… Because you are sweet I won’t be jealous that you got to see Joy The Baker. I think your boy is definitely into you! I love your cassoulet! Butternut squash and the apple sage sausage. Just yum! Who cares about the French rolling in their graves? I want this!
Sounds like a keeper you’ve got there, and this recipe looks like one too.. Hmm, yes I’d always wondered what a cassoulet actually meant and how it could be veggie-friendly. Thanks for a wonderful stewy post!
great vegetable only take on it! There must be SOME vegetarians in the South of France no? 🙂
I love your version, I guess I really have to give a (vegetarian) cassoulet a real try.
Beautiful, stunning,comforting and i need it in my mouth
I’ve never made a cassoulet, but the colors and textures you’ve packed into this one make it seem like a must-make! It sounds like just my pace.
I love this dish. I could cheerfully eat this right now. 🙂
As always, this looks amazing! I have to live vicariously through all of you over the next few weeks since we’re living out of a hotel. Oh and the stories about you and The.Boy are so cute!!
GET OUT! I was at BK too! Once I saw “a seriously crowded room full of women for three hours” I knew that’s what you meant! Hahaha 🙂
Madness, right? Bitches get crazy when it comes to Joy… The girl behind me almost got into a slapfight with a 12 year old that tried to cut her in line.
This veggie cassoulet looks DELICIOUS. Definitely a much-needed healthy component to the Benton’s bacon I loaded up on at the Meat Hook… Thanks!
I think look delicious and perfect!
Funny enough I used butternut squash too but since my hubby is a serious meat eater I had to throw in some turkey 🙂 He didn’t complain about the vegetables so all is good.
This cassoulet looks awesome. I love the vegetarian version and I totally want to snuggle up with it too. So glad that things with the boy are going well! Yay!
Are you kidding me? This recipe sounds and looks totally delicious! This is going on my list of recipes to make over the next week. 😉
Anything filled with vegetables is my kind of meal!
this is one gorgeous dish! i would love to curl up with a bowl of that as well 🙂
Ahhh! I am so, so, SO happy for you about the boy!! And I am (almost) equally excited about this delicious cassoulet — I’ve never made it, but I think vegetarian would be the way to go!
The name cassoulet screams comfort to me for some reason. Thanks for a vegetarian version!
This boy sounds like a keeper! And so does the cassoulet recipe.
When I saw the first picture I went OH WOW! I leave it at that.
We made ours vegetarian as well. There’s been too much meat lately, plus it made it a bit easier- and lighter when we ate it (and the leftovers). Yum!
I think that boy is a keeper Joanne! Beautiful dish – love the vibrant colors!
That boy is a keeper! This looks so delicious, I love all those yummy beans!
This is my idea of a perfect lunch dish. Yum!
This looks awesome, Joanne. I’d use real sausage, because this family LOVES our meat, but other than that, everything totally works for us. YUM!
P.S. thanks for the rabbit trail on Joy’s site. You definitely have a keeper if he waited in line that long to meet her with you! 🙂
Such delicious and colorful dish….
Perfect for summers….
I was sold as soon as I saw the 1st pic… Totally bookmarked.
this looks like pure yumminess!
I think you could convince just about anyone to have a big bowl of that gorgeous dish. It screams deliciousness.
Loving all the beautiful colors of this dish! I would eat a big bowl right now if I could!
NEED this in my belly asap! YUM! Sounds like an exciting weekend btw =D
Oh, what a good guy! I wanted to go so badly but had a best friend’s baby shower that I really couldn’t miss. What a treat, though! This looks fantastic. I can’t resist dishes that are loaded with veggies.
Keeper! The Boy. And the cassoulet. Great picture of you and Joy!
Love all the veggies in this cassoulet and this weekly event!
lol room full of women. you say that as if you’re a man or something.
Oh my, he’s definitely a keeper! I’m so jealous you went to see Joy!!! I didn’t know she was in the area. Hope you had a great time 🙂
What a cute picture! Am I crazy or do you and Joy kind of sort of look alike? And you have similar glasses! And yay! For the boy. It sounds like he gets you if you know what I mean. I like him already. And your veggie stuffed cassoulet too! Hearty and delish.
this is awesome! cassoulet is one of the dishes with so much veggie potential. love what you’ve done here!
Your cassoulet looks very tempting, Joanne. The colors are really a treat for the eyes. Have a great day.Blessings…Mary
Love your adaption (and it sounds much better without the weird ingredients!)
Sounds like you have found yourself a winner with that boy 😉
Wow, I love this stew. I’ve been trying to incorporate more veggies into my diet, and this is the most perfect, tastiest way to do it! 🙂
This looks delicious! I want some of this for dinner. Love all the veggies, and the photos are gorgeous!
Firstly, he sounds like a keeper! And secondly, even as a meat eater, I can really appreciate this dish – and I have something new to make tomorrow night 🙂
Beans, boys and books – sounds like a perfect way to spend the weekend. Love all the veg in your cassoulet. I have a favourite cassoulet recipe that is quite different because it required cracking a topping of breadcrumbs – which I found quite fun but it does require more cooking time
I’m so glad your man cares for you so much that he’s happy to stand in lines and dilly-dally in crowds just to see you happy. 🙂 Wonderful. 🙂 xo
If he did this for you then I think you may consider the possibility that he really likes you Joanne! And then you can make him this beautiful cassoulet, perhaps and I say perhaps, he will even fall for you. After all love passes through the stomach this is a universal truth for all men around the globe!
Bahahaha! “Yes, even you in the back with the facial hair and the male genitalia!” You crack me up 🙂 This looks deeelicious! I am loving veggies lately…a lot. Sometimes I struggle to get in my 5-9, but not recently – can’t get enough of ’em!
The French can keep their original version, and I do love the original, but sometimes something a little healthier is in order.
great pic!! oh gotta love that boy!! I love how you adapted this, delish!
Love your vegan cassoulet, Joanne! Who needs all that meat when it is packed with veggies? 🙂
Btw, you and Joy could be sisters – you are both adorable! 🙂
He’s totally a keeper 🙂 nawww! What a fab weekend
What a good guy! And I understand ALL about niche celebrity excitement – and Joy the Baker is pretty damn exciting!
Love your take on cassoulet. Definitely easy to have a legume love affair with.
Great idea. Plus, this seems far easier than traditional cassoulet, which can take days to make. Who has the time?! LOL
Awww, I love that things are going well with “the boy.” 🙂 I love that pic of you and Joy–your glasses match! lol! I also love things with lots and lots of veggies, therefore this “cassoulet.” 🙂
Love the picture of the leeks. You are one lucky woman, noi only did you get to eat these vegies but you have a truly lovely partner
I love the leeks as well (got some from ‘my’ farmers in my CSA share yesterday) I roasted a similar lot yesterday – leek, parsnips, celery root, carrot, potato … cooked Rice, quinoa & lentils separately in a ‘pilaf’ & baked some squash for myself (my nursing grandson gets a diaper rash if his mum eats squash)
& I have my own bay tree in the herb garden, so fresh herbs …
We’re making the last shift to vegan, after watching ‘Forks over Knives’ & ‘Engine 2 Diet’ (ladies, if you want some nice eye candy, how about a group of vegan firefighters – in TX, no less!!!)
Very exciting about the boy!!!!! And I think your version looks much better. I also like Dia’s comment above. I must agree about vegan firefighters.
I love recipes like these, where anything goes. Ypu don’t even need a reipe, just open your fridge, have a peek in your pantry and you’ve got a wondefully satisfying dish!
This is perfect for vegetarians! And it looks delicious too, very healthy! Ever since I became a vegetarian I have been mostly eating asian food, but this cassoulet could be an option too! 🙂
it makes me happy that there’s sausage in this, even if it’s vegetarian. what a lovely dish, joanne!
A homely cassoulet is what I need!! Great modification of the original Joanne, I am sure my mum would love your recipe.
Just remember NOT to complain when you have to sit with him and a bunch of sweaty dudes high fiving and watching a basketball/football/baseball game 😉
Love that Field Roast sausage–you have that in a dish and you don’t miss the other stuff. This looks like perfect comfort food. I am glad things are going well with “the boy”–he sounds like a keeper. 😉
Aww, how sweet of him! And your meal looks so satisfying and comforting!
Loved this! used canned white beans and chicken gardein instead of the veggie sausage. thanks!
I made this the other night and it was an instant favorite for my whole family! Oddly enough, my co-op was out of squash so I used Japanese sweet potatoes instead. I’ll be making this again:)
Do you mind if I repin this from another pinners board? Didn’t see the Pinterest icon on your page so I just wanted to make sure it was okay?
Stupid question – do you peel the squash before cubing/roasting it???