VEGAN CASSOULET RECIPES

Name: Vegan Bean Cassoulet
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4-6 serving(s)
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; 2 tablespoons olive oil; 3 slices whole wheat bread; 2 sprigs parsley; 4 garlic cloves, peeled

VEGAN BEAN CASSOULET RECIPE - FOOD.COM

Vegan Bean Cassoulet Recipe - Food.com image

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!

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 17

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
2 tablespoons olive oil
3 slices whole wheat bread
2 sprigs parsley
4 garlic cloves, peeled

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.

Nutrition Facts : Calories 465, FatContent 15.9, SaturatedFatContent 2.4, CholesterolContent 0, SodiumContent 1064.3, CarbohydrateContent 65.5, FiberContent 16.9, SugarContent 11.3, ProteinContent 17.5

SLOW-COOKER VEGAN CASSOULET - FORKS OVER KNIVES

Slow-Cooker Vegan Cassoulet - Forks Over Knives image

This hearty vegan cassoulet requires just 20 minutes of active prep time; then it simmers all day in the slow cooker. Three different varieties of canned beans make for a stew as richly flavored as it is convenient. Serve with a whole wheat baguette to sop up every bit of juice.

Provided by FORKSOVERKNIVES.COM

Total Time 8 hours 25 minutes

Prep Time 20 minutes

Number Of Ingredients 16

Ingredients

2 14.5-oz. cans no-salt-added fire-roasted diced tomatoes, undrained
2 cups low-sodium vegetable broth
1 15-oz. can no-salt-added kidney beans, rinsed and drained
1 15-oz. can no-salt-added cannellini beans, rinsed and drained
1 15-oz. can no-salt-added red beans, rinsed and drained
1 onion, chopped (1 cup)
1 cup coarsely chopped carrots
½ cup chopped celery
½ cup chopped parsnips
? cup red wine or low-sodium vegetable broth
6 garlic cloves, roughly chopped
2 tsp. chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 cups thinly sliced stemmed kale (optional)
2 tablespoons balsamic vinegar
Sea salt and freshly ground black pepper, to taste

Steps:

In a 5- to 6-qt. slow cooker combine the first 13 ingredients (through rosemary).
Cover and cook on low 8 to 9 hours (or high 4 to 4½ hours). Stir in kale (if using) the last 30 minutes of cooking. Before serving, stir in vinegar and season with salt and pepper. Sprinkle with additional fresh thyme or rosemary.

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SLOW-COOKER VEGAN CASSOULET - FORKS OVER KNIVES

This hearty vegan cassoulet requires just 20 minutes of active prep time; then it simmers all day in the slow cooker. Three different varieties of canned beans make for a stew as richly flavored as it is convenient. Serve with a whole wheat baguette to sop up every bit of juice.
From forksoverknives.com
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