Best 2 Vegan Bean Cassoulet Recipes
Embark on a savory and nutritious adventure as we delve into the art of crafting the perfect vegan bean cassoulet, a hearty and flavorful dish steeped in French culinary tradition. This delightful casserole is a celebration of humble yet delectable ingredients, a symphony of textures, and a testament to the versatility of plant-based cuisine. Whether you're a seasoned vegan gastronome or embarking on a journey toward compassionate cooking, this comprehensive guide will equip you with the knowledge and techniques to create a bean cassoulet that bursts with flavor, nourishment, and rustic charm.
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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.
CROCK POT VEGAN BEAN CASSOULET
This recipe is adapted from magpie diner's recipe #373286, created as a crock pot recipe for the French Love Affair Challenge in ZWT8. All of magpie diner's lovely flavors come through here, but in a 'fix it in the morning and forget it 'til the evening' meal!
Provided by loof751
Categories One Dish Meal
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Slice the onions, about 1/4" thick. Chop the carrots, celery, and potatoes into 1/2" pieces. Slice the garlic.
- Put the onions, carrots, celery, potatoes, garlic and beans into the crock pot and stir to combine. Add herbes de provence, salt, pepper, and bay leaf and stir again.
- Pour tomatoes (undrained) and broth over the veggies in the pot.
- To make the bread crumb topping - combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled. Sprinkle half of the bread crumbs on top of the crock pot mixture.
- Cover and cook on low heat 6-8 hours.
- Just before serving, saute remaining bread crumbs in a dry skillet until lightly toasted. Stir the cassoulet, then top with the toasted bread crumbs.
Tips:
- Choose the right beans: Select beans that hold their shape well, such as Great Northern or Cannellini beans. Avoid beans that tend to break down, like red lentils.
- Soak the beans overnight: This helps to soften the beans and reduce their cooking time. If you're short on time, you can quick-soak the beans by bringing them to a boil in a pot of water, then turning off the heat and letting them sit for an hour.
- Use a variety of vegetables: This will add flavor and texture to your cassoulet. Some good options include carrots, celery, onions, garlic, bell peppers, and zucchini.
- Don't overcook the vegetables: You want them to be tender but still have a bit of bite.
- Add some herbs and spices: This will help to enhance the flavor of the cassoulet. Some good options include thyme, rosemary, oregano, bay leaves, and pepper.
- Use a good quality broth: This will make a big difference in the flavor of your cassoulet. If you don't have any homemade broth on hand, you can use store-bought vegetable or chicken broth.
- Don't be afraid to experiment: There are many different ways to make a vegan cassoulet. Feel free to add your own favorite ingredients and experiment with different flavors.
Conclusion:
Vegan cassoulet is a delicious and hearty dish that is perfect for a winter meal. It is packed with protein and fiber, and it is also a good source of vitamins and minerals. This dish is also relatively easy to make, and it can be tailored to your own dietary needs and preferences. So next time you're looking for a comforting and satisfying meal, give vegan cassoulet a try.
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