Prep 30 mins
Cook 1 hr
An easy veggie cassoulet. I hate to use 2 pots, so if you have a cast iron casserole that goes stove top to oven, use that (although it is nice to have a big surface area for the bread topping). Update Jan 2011 - I forgot to give proper credit for this recipe, I believe it came from the original Moosewood cookbook, adapted from there. Having made this a few times now and as one reviewer mentioned below, you could take or leave potatoes in this. It's more filling with them, but they don't add a whole lot. When including them be sure to cut in a fairly small dice because they've got to cook through in about 45 mins. If the pieces are too large they won't be done. I've really come to love this recipe though, find a nice blend of herbes de provence, it really makes it. Bon Apetit!
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 large red potatoes, diced
- 6 garlic cloves, minced
- 1 tablespoon herbes de provence (there are a few great recipes on the Zaar)
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon pepper
- 1 bay leaf
- 2 (15 ounce) cans cannellini beans, drained (aka white beans, Great Northern)
- 1 (14 1/2 ounce) can diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 3 slices whole wheat bread
- 2 sprigs parsley
- 4 garlic cloves, peeled
- Preheat oven to 325°F In a large skillet, sauté onion, carrot and potato in olive oil over medium-high heat 5 minutes. Add garlic, herbes de Provence, salt and pepper and sauté another minute.
- Combine vegetables with bay leaf, beans, tomatoes and vegetable broth in a large, lightly oiled casserole dish. Bake uncovered 20 minutes.
- To make the bread crumb topping - combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled.
- Remove cassoulet from oven and take out bay leaf. Raise oven temperature to 400°F (205°C). Sprinkle half the bread crumbs on top; bake another 15 minutes.
- Remove cassoulet from oven; stir bread crumb topping into beans. Top with remaining bread crumbs. Bake another 15 minutes or until topping is lightly browned. Serve immediately.
This is a delicious no-meat dish! Very hearty, filling and healthy. I adapted this for the crock pot, using more seasoning, less liquid, and cutting the veggies into bigger chunks. The breadcrumb topping really made this special. Thanks for sharing your recipe! Made for ZWT8, Chefs gone WILD!
A great Vegan cassoulet!
Skipping the meat keeps the fat down making it very healthy. I made in a le creuset pot instead of two pots. Started sauteing the veggies and then just added the rest of the ingredients to the pot. I did add pepper flakes, a touch of adobo sauce for smokiness. I could have done without the potato. I did bake for 1 hour adding 1/2 cup red wine. Used 3 celery ribs. Thanks for my last day of the year healthy eats!
Oh wow! This is one of those recipes that far surpasses the sum of its parts. It is SOOOOOO good! The only substitute I made was to use a sweet potato in place of a regular potato. And I was a little surprised at how well I could chop up bread in my blender -- worked perfectly once I poked it down a little. I used a 2.5 quart casserole dish, definitely don't go any smaller. This will serve more than four, I'm guessing 6-8. I didn't know what a cassoulet was before making this dish, but it is now the standard to which every future cassoulet I ever have will be compared! Yum yum yum!