Ingredients

• 6 minikins (miniature pumpkins) roasted until tender
• 1/4 pound dried white beans (soaked and cooked)
• 1 teaspoon tomato paste
• 1 sweet potato, 1/2 inch diced
• 1 parsnip, 1/2 inch diced
• 1/2 celeriac, 1/2 inch diced
• 1/2 rutabaga, 1/2 inch diced
• 1/2 pound baby carrots (left whole if small)
• 1 small onion, finely diced
• 2 cloves garlic, finely diced
• 1 pint vegetable stock
• 1 1/2 cups pumpkin puree
• 6 ounces silky tofu
• 4 tablespoons ground nuts
• 4 tablespoons vegan breadcrumbs
• 4 teaspoons chopped parsley
• 1 pinch salt and pepper to taste
• 1 tablespoon olive oil for sautéing

Directions

1. In a large, wide pot, sauté onions and garlic in olive oil on medium heat until translucent.
2. Add in all the vegetables and sauté til browning on edges, then stir in the tomato paste.
3. Cook for 2 minutes.
4. Add vegetable stock in 3 increments, allowing to boil and slightly thicken between each addition.
5. By hand, chop and mash with a knife 1/3 of the beans to form a paste, add whole beans and mashed to vegetable mix.
6. Cook until vegetables are tender.
7. Add 1 cup of the pumpkin puree, parsley, and season to taste.
8. Simmer for 10 minutes on low heat, then allow to cool.
9. Cut the top of the minikin and scoop out the seeds, being careful not to tear the pumpkin flesh or skin.
10. Then, fill the cavity with the cassoulet mix.
11. In a blender, mix together tofu and remaining pumpkin, then fold in nuts.
12. Spoon mix onto the top of each minikin, and sprinkle with breadcrumbs.
13. Bake for 10-15 minutes in a 375 degree oven, and serve.