Serves 4

Ingredients
6oz/170g carrots sliced in rounds
8oz/225g leeks sliced in rounds
2 large sticks celery chopped
1 large onion chopped
3oz/85g mushrooms chopped
2 cloves of garlic chopped
3oz/85g pinto beans (dry weight) soaked overnight
½ a 400g tin tomatoes( refrigerate or freeze the remainder for future use)
½ teaspoon  chilli powder or to taste
1 vegetable stock cube
1 tablespoon tomato puree
Soya milk
Salt and black pepper
1 tablespoon dried basil

Topping
6oz/170g wholemeal breadcrumbs
2oz/50g butter or margarine
2 large garlic cloves peeled and sliced

Method
Heat 2 tablespoons of oil in a large saucepan and add the basil. Heat gently for about 30 seconds allowing the basil to infuse a little in the oil. Then add the onions, leeks, carrots and garlic. Stir-fry for a couple of minutes and then add the mushrooms and beans

Season with salt, black pepper and the chilli powder Pour in the tomatoes and their juice, chopping them down, the tomato puree and then crumble in the stock cube. Finally, add enough water to just cover the mixture. Bring to a simmer, cover the pan and cook for approx 45 minutes until the beans are soft..

Meanwhile make the topping. Put all the ingredients in a mixer and whiz to form crumbs.

When the bean  and vegetables are cooked, transfer about 4 tablespoons of the mixture to a food mixer and add 4 tablespoons of Soya milk. Whiz to form a puree and then return this to the pan, stir to mix in with the vegetables. It may be necessary to add a little more liquid, depending on how much liquid was left after cooking. The aim is for a creamy sauce, level with the bean and vegetable mixture so as to hold the crumble topping.

The cassoulet can be frozen at this stage, before adding the topping. Otherwise, sprinkle the breadcrumbs over the bean mixture, pressing down slightly.

Bake in a pre heated oven Gas6/200C/400F for approximately 45 minutes until the topping is crisp.

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