VEGAN BEAN CASSOULET
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!
Provided by magpie diner
Categories < 4 Hours
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 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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Nomi Nasir
[email protected]This looks delicious!
Yahye Abdulahi
[email protected]Can't wait to try this!
lucky ebiguni
[email protected]Thanks for sharing this recipe!
Bakhtiar Afridi
[email protected]I'll be making this again soon.
Ashten Lane
[email protected]Definitely a keeper!
Phyllis Rightnowar
[email protected]Yum!
Fatiema Pelles
[email protected]Overall, I thought this was a great recipe. It was easy to make, and the end result was a delicious and satisfying meal.
Muno
[email protected]I found that the beans took a little longer to cook than the recipe said. I had to simmer them for an extra 30 minutes.
Sedrick Long
[email protected]This cassoulet was a bit too spicy for my taste, but I think that's because I used a little too much cayenne pepper. Next time, I'll use less.
Joseph Devlin
[email protected]I love that this recipe is so versatile. I was able to use the vegetables that I had on hand, and it still turned out great.
Aporbo islam Ridoy
[email protected]This vegan cassoulet is a great way to get your daily dose of protein and fiber. It's also packed with flavor, thanks to the variety of spices and vegetables.
Sondos Hany
[email protected]I made this cassoulet for a potluck, and it was a huge success! Everyone loved it, and I got lots of compliments on my cooking.
Patrina Flanagan
[email protected]This was the first time I've ever made cassoulet, and it turned out great! The instructions were easy to follow, and the end result was a delicious and satisfying meal.
Taha Hussain
[email protected]I'm not vegan, but I loved this cassoulet! The beans were hearty and flavorful, and the sauce was creamy and delicious. I would definitely recommend this recipe to anyone, vegan or not.
XD hero
[email protected]This vegan cassoulet was a hit with my family! The flavors were rich and complex, and the beans were perfectly cooked. I will definitely be making this again.