Vegan Cassoulet

A slow-cooked vegan cassoulet using white beans, vegetables, and herbs for a hearty meal.

Ingredients

IngredientQty.Unit
Dried White Beans (soaked overnight)500Grams
Olive Oil3Tbsp
Onion (chopped)2Count
Carrot (sliced)3Count
Celery Stalk (sliced)3Count
Garlic (minced)4Clove
Canned Tomatoes (diced)800Grams
Vegetable Broth1Liter
Thyme (dried)2Tsp
Bay Leaf2Count
Smoked Paprika1Tsp
Salt (or to taste)1Tsp
Black Pepper (freshly ground)0.5Tsp
Parsley (chopped)1Bunch
Breadcrumbs (for topping)100Grams

Instructions

  1. Preheat the oven to 180 degrees Celsius.
  2. Heat olive oil in a large oven-safe pot over medium heat.
  3. Add chopped onions, sliced carrots, and celery to the pot. Cook until the vegetables are softened, about 8 minutes.
  4. Stir in minced garlic and cook for another 2 minutes.
  5. Add the soaked and drained white beans, diced tomatoes, vegetable broth, thyme, bay leaves, smoked paprika, salt, and black pepper. Stir well to combine.
  6. Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
  7. Bake in the oven for 1.5 to 2 hours, or until the beans are tender.
  8. Remove the pot from the oven, stir in chopped parsley, and adjust seasoning if necessary.
  9. Sprinkle breadcrumbs evenly over the top of the cassoulet.
  10. Return the pot to the oven, uncovered, and bake for an additional 15 minutes, or until the breadcrumbs are golden brown.
  11. Remove from the oven and let it cool slightly before serving.

Prep

  • Soak dried white beans overnight in plenty of water.

Kitchen equipment

Large Oven-safe Pot