You can make your beans well in advance. I soaked my beans overnight and cooked them the next day. Dump soaked beans into a pot, cover with water about 3 inches above the beans. Add bay leaf and peppercorns. Bring to a boil and then reduce to medium. Cook for approximately 35-45 minutes. The beans should not be mushy. Set aside beans until ready to make cassoulet.

In a large pan (one with a lid is perfect but not necessary) heat over medium-high heat. Add in olive oil and chilli flakes. Next, add-in onion and garlic and saute for several minutes. Add-in carrot and celery and saute until veggies start to soften.

To minimize bitterness in your tempeh I recommend steaming it. I steam mine for about 10 minutes. Add tempeh into the veggie mixture and break up with your spoon. Allow to get slightly browned and then add-in mushrooms. Add a splash of stock to get mushrooms moving. Season generously with salt and pepper. To deglaze the pan add balsamic and Worcestershire. Scrape up any bits on the bottom of the pan.

Add beans. Stir together. Add herbs, stir. Add 1/2 cup of stock and mix everything. Turn heat down slightly. Once stock is slightly absorbed, add remaining stock and a healthy tbsp of dijon mustard. Allow to cook 10-15 minutes more. Season with more salt and pepper.