Vegan Cassoulet
A slow-cooked vegan cassoulet using white beans, vegetables, and herbs for a hearty meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Dried White Beans (soaked overnight) | 500 | Grams |
| Olive Oil | 3 | Tbsp |
| Onion (chopped) | 2 | Count |
| Carrot (sliced) | 3 | Count |
| Celery Stalk (sliced) | 3 | Count |
| Garlic (minced) | 4 | Clove |
| Canned Tomatoes (diced) | 800 | Grams |
| Vegetable Broth | 1 | Liter |
| Thyme (dried) | 2 | Tsp |
| Bay Leaf | 2 | Count |
| Smoked Paprika | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Parsley (chopped) | 1 | Bunch |
| Breadcrumbs (for topping) | 100 | Grams |
Instructions
- Preheat the oven to 180 degrees Celsius.
- Heat olive oil in a large oven-safe pot over medium heat.
- Add chopped onions, sliced carrots, and celery to the pot. Cook until the vegetables are softened, about 8 minutes.
- Stir in minced garlic and cook for another 2 minutes.
- Add the soaked and drained white beans, diced tomatoes, vegetable broth, thyme, bay leaves, smoked paprika, salt, and black pepper. Stir well to combine.
- Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
- Bake in the oven for 1.5 to 2 hours, or until the beans are tender.
- Remove the pot from the oven, stir in chopped parsley, and adjust seasoning if necessary.
- Sprinkle breadcrumbs evenly over the top of the cassoulet.
- Return the pot to the oven, uncovered, and bake for an additional 15 minutes, or until the breadcrumbs are golden brown.
- 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
