Vegan Bean Cassoulet

photo by loof751





- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- 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 1/2 ounce) 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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Reviews
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A great Vegan cassoulet!<br/>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!
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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!
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The flavours on this were very good. Also, despite what looks like a lot of ingredients and steps it actually turned out to be pretty straight forward to do. There were only two of us. So, I did this 'two ways'. I did half of it as the original cassoulet version. Then I used the other half of the ingredients to make a soup for another meal. Both tasted very nice. Made for vegetarian swap.
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