August 17, 2019
Cassoulet is a French classic and (traditionally) absolutely not vegan. But you can easily capture the essence of this comfort-food dish in my meat-free version. Even better on the second day, cassoulet can be made the night before and gently reheated, perhaps served alongside a hearty kale salad for a delightful weeknight supper.
- 1 cup dry white beans, soaked 8 hours and cooked until tender (drain excess liquid). Alternatively, use 3 cups canned white beans, drained and washed (consider cannellini or navy beans)
- 3 tbsp extra virgin olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 1-2 cloves garlic, finely minced or crushed into a paste
- 15 mushrooms sliced (consider baby bella or crimini)
- 2 tomatoes diced and seeded
- 1 tbsp chopped sage or several fried sage leaves
- 1 tbsp chopped thyme (save some small sprigs for serving)
- 2 bay leaves
- 2 tbsp parsley, chopped
- 1 tbsp balsamic vinegar
- 1 vegetarian bouillon cube
- Salt and ground black pepper to taste
- Heat oil in a large, heavy saucepan.
- Add the onions, garlic and carrots. Add a pinch of salt and ground black pepper. Saute the vegetables for about five minutes, until the onions are translucent. Remove and set aside.
- Add coconut oil to the saucepan, and when heated, add the mushrooms. Brown mushrooms in small batches to avoid overcrowding, which leads to steaming rather than searing them.
- Add the tomatoes with the bay, sage, parsley and thyme.
- Bring the mixture to a gentle boil. Add more water if the stew is too thick. Turn the heat to a level where it boils gently.
- Taste to check seasoning, pour into an ovenproof dish and bake for 40 minutes at 350 degrees. Garnish with fresh thyme and enjoy!
Learn to support your health naturally with weekly tips
delivered straight to your inbox.
You may also be interested in:
Is it simmering stew season yet? Just to be clear, that means a veggie-full stew, and this one totally fits the bill. Not only is it packed with fall harvest vegetables, the spice combination is…
This week I am happy to share a recipe from an Austin friend and outstanding vegan chef, Anna Fry. Anna passed along this recipe ages ago when our then-preteens enjoyed this soup for lunch at…
While in Germany last month I searched for recipes to prepare for my omnivore relatives. Looking for something hearty and with a taste of the southwest, I came across this salad by Deliciously Ella. I…