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Created by Culinary Chef Instructor John Higgins of George Brown College in Toronto, Canada, this vegetable cassoulet, adoringly referred to at times as a "meatless Monday cassoulet," is made with McCormick Culinary's ground oregano and sauces of dry white wine, tomatoes, srirachas and soys. It's guaranteed to make your mouth water with additional guarantees of gold crusts and ongoing cravings.
If Garlic Plus Seasoning is unavailable in your market, you can make an equal substitute with Lawry's Roasted Garlic Seasoning with a Touch of Sea Salt or adjust to taste.