Individual vegan cassoulets may be assembled in au gratin oven-proof dishes the day before a special dinner and baked off 30 minutes before. This is an elegant dish. 
Serves 4.
Ingredients:
- 1 small acorn squash
- 1 small bunch mustard greens
- 1 large tomato
- 4 green onions
- 2 sprigs parsley
- 2 sprigs basil
- 1 clove garlic, grated
- 1/2 jalapeno pepper, seeded
- 2 c cooked black beans, drained
- 1/2 c vegetarian sausage crumbles
- 1 Tbsp olive oil
- 1 tsp lime or lemon juice
- 1/2 tsp sea salt
- 1/4 tsp pepper
Topping:
- 2 slices bread (2 ounces)
- 1 tsp olive oil
- dash salt and pepper
Directions:
- Place whole washed squash in a baking dish and bake at 350 degrees F for 40 minutes, or until just tender. Allow to cool. Cut in half, remove seeds, and dice in 1/2 inch pieces. Place in large bowl.
- Working in batches, use a kitchen chopper or food processor to finely mince the mustard greens, tomato, green onions, parsley, basil, garlic and jalapeno. (This may also be done on a cutting board.) Add to squash.
- Add beans, sausage crumbles, olive oil, lime juice, salt and pepper; mix well.
- Spoon this mixture into (4) 6 oz au gratin baking dishes; smooth down tops.
- Tear the bread into small bits. Mix the bread with the remaining topping ingredients and scatter evenly over the cassoulets. Cover tightly with plastic wrap or tin foil and refrigerate until shortly before service.
- Place cassoulets on baking sheets to catch drips and bake uncovered in a 350 degree F oven for 30 minutes. Serve hot on liner plates with a good rustic bread.