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1
Tie 3 sprigs of the parsley, the thyme, and oregano together with kitchen twine.
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2
Set aside.
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3
Spray a large heavy pot with cooking spray.
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4
Drain the beans.
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5
Place the beans in the prepared pot Add the herb bouquet and water (or vegetable stock) to cover by 1 inch.
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6
Stir and add the clove-studded onion, whole head garlic, and celery.
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7
Place over high heat and bring to a boil.
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8
Lower the heat to a simmer and Cover.
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9
Simmer gently for 40 minutes.
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10
Uncover and add 2 teaspoons of the salt.
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11
Replace the lid and continue simmering for 30 to 45 minutes longer.
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12
Spray a large skillet with cooking spray.
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13
Add 1 tablespoon of the oil and place over medium heat.
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14
Add both varieties of the soysage along with the vegetarian Canadian bacon and sear, turning as needed until all sides are golden brown, about 4 minutes.
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15
Remove the soysages and bacon from the pan and let cool.
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16
When cool enough to handle, quarter the bacon and slice the soysage into 3/4-inch pieces.
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17
Set aside.
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18
Add 3 tablespoons of the remaining oil to the skillet.
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19
Place over medium heat and add the chopped onions.
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20
Saute until beginning to soften, about 3 minutes.
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21
Add the carrots and saute for another 4 minutes.
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22
Lower the heat slightly and add the minced garlic.
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23
Saute for 1 minute, then add the tomatoes, honey, and chile flakes and cook for 10 minutes more.
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24
Meanwhile, taste the beans.
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25
They should be just barely tender.
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26
If so, fish out and discard the clove-studded onion, the celery, and the herb bouquet.
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27
Also fish out the garlic, but dont throw it outset it aside to cool.
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28
Add the tomato mixture to the beans.
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29
When the whole garlic has cooled sufficiently to handle, squeeze the garlic pulp into the beans and tomatoes, discarding the skin.
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30
Preheat the oven to 300F.
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31
Spray a deep 9 1/2-by-18-inch casserole with cooking spray.
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32
Set aside.
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33
Combine 1 ladleful of the bean mixture with the whole garlic cloves, leaves from the remaining parsley, and 3 tablespoons of the remaining oil in a food processor.
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34
Buzz until smooth, then stir the puree into the beans and season with pepper.
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35
Taste the beans for seasoning, adding the remaining 1/2 teaspoon salt, or more if needed.
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36
Spoon half of the beans into the prepared casserole.
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37
Scatter the soysage and vegetarian Canadian bacon over the top.
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38
Spoon in the remaining beans.
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39
Toss the breadcrumbs with the remaining tablespoon of oil.
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40
Pat the mixture over the top of the beans.
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41
Place the cassoulet in the preheated oven and bake until bubbling and aromatic, about 1 1/2 hours.
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42
Remove from the oven and raise the temperature to broil.
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43
Place the cassoulet under the broiler until the crumb crust is a deep golden brown, 1 to 2 minutes.
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44
Serve hot, straight from the casserole.
