Vegan Cassoulet
🛒 Ingredients
- Dried Cannellini Beans 42 g · 142 kcal
- Dried Haricot Beans (Navy Beans) 42 g · 140 kcal
- Smoked Tofu 33 g · 40 kcal
- Carrots 33 g · 14 kcal
- Celery Stalks 17 g · 2 kcal
- Onions 42 g · 17 kcal
- Leeks 33 g · 20 kcal
- Garlic Cloves 3 g · 4 kcal
- Cremini Mushrooms 33 g · 9 kcal
- Canned Diced Tomatoes 67 g · 13 kcal
- Vegetable Broth 200 g · 10 kcal
- Tomato Paste 5 g · 4 kcal
- Olive Oil 7 g · 62 kcal
- Dry White Wine (Vegan) 17 g · 14 kcal
- Panko Breadcrumbs 8 g · 30 kcal
- Bay Leaves 1 g · 3 kcal
- Fresh Thyme 2 g · 2 kcal
👨🍳 Instructions
- Soak cannellini and haricot beans separately overnight, then drain and rinse. Alternatively, cook them from dry until tender according to package instructions.
- Preheat oven to 160°C (325°F). In a large, oven-safe pot or Dutch oven, heat olive oil over medium heat.
- Add diced smoked tofu to the pot and cook until golden and slightly crispy, about 5-7 minutes. Remove tofu and set aside.
- In the same pot, add chopped carrots, celery, onions, and leeks. Sauté for 8-10 minutes until softened, stirring occasionally.
- Stir in minced garlic and cremini mushrooms; cook for another 3-4 minutes until mushrooms soften.
- Stir in tomato paste and cook for 1 minute, then deglaze with dry white wine, scraping up any browned bits from the bottom of the pot. Cook until wine has mostly evaporated.
- Add diced tomatoes, vegetable broth, bay leaves, and fresh thyme. Bring to a simmer.
- Stir in the soaked/cooked cannellini and haricot beans, and the reserved smoked tofu. Season with salt and pepper to taste.
- Cover the pot and transfer to the preheated oven. Bake for 1.5-2 hours, stirring halfway through, until the cassoulet is thick and rich.
- Remove from oven, sprinkle with Panko breadcrumbs, and return to the oven (uncovered) for another 15-20 minutes, or until the breadcrumbs are golden brown and crispy.
- Let the cassoulet rest for 10-15 minutes before serving to allow the flavors to meld. Garnish with fresh parsley if desired.
