Vegan Bean Cassoulet
- Reviews 6
Ready In: 1 hr 30 mins
Serves: 4-6
Ingredients
- 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 1/2ounce) can diced tomatoes
- 2 cups vegetable broth
Topping
- 2 tablespoons olive oil
- 3 slices whole wheat bread
- 2 sprigs parsley
- 4 garlic cloves, peeled
Directions
- 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.
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