Vegan Bean Cassoulet

Recipe by magpie diner
READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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