Vegan Bean Cassoulet

Name: Vegan Bean Cassoulet
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

18 ingredients

5 steps

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

1

Preheat oven to 325°F In a large skillet, saute onion, carrot and potato in olive oil over medium-high heat 5 minutes. Add garlic, herbes de Provence, salt and pepper and saute another minute.
2

Combine vegetables with bay leaf, beans, tomatoes and vegetable broth in a large, lightly oiled casserole dish. Bake uncovered 20 minutes.
3

To make the bread crumb topping - combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled.
4

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.
5

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.