Vegan Bean Cassoulet Recipes

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VEGAN CASSOULET (WHITE BEAN AND VEGETABLE STEW)



Vegan Cassoulet (White Bean and Vegetable Stew) image

Cassoulet is a French comfort food - a rich, slow-cooked white bean stew originating from the south of France.

Provided by Veg Kitchen

Categories     Vegetable stew

Time 40m

Number Of Ingredients 11

8 ounces vegetable broth
1 medium onion (diced)
4 garlic cloves (minced)
2 carrots (peeled and chopped)
2 celery stalks (chopped)
2 tablespoons fresh thyme (divided)
2 tablespoons fresh parsley (divided)
1 medium tomato (diced)
2 tablespoons tomato paste
15- ounce can white beans such as cannellini (undrained (use low-sodium or no salt if possible))
Thyme sprigs for garnish

Steps:

  • Pour a shallow layer of vegetable broth into a soup pot and heat. Sauté onion and garlic over high heat until onions start to become translucent, about 2 minutes.
  • Add carrots, celery, and remaining broth and bring to a boil. Once boiling, reduce to medium, cover, and keep cooking until carrots are softer but still firm, about 5 minutes.
  • Add half of the thyme and parsley, followed by the tomato and tomato paste, stirring to combine.
  • Continue to cook until carrots are fork tender and soft, but not mushy or not falling apart, about 4 more minutes.
  • Stir in beans (with liquid) until well combined and add the remaining thyme and parsley. Reduce heat to low and cook for another minute or two, just to warm the beans up a bit.
  • Stir and taste, adding salt and black pepper if desired. Ladle into bowls and garnish with a thyme sprig.

Nutrition Facts : Calories 337 kcal, Carbohydrate 67 g, Protein 19 g, Fat 1 g, SaturatedFat 1 g, Sodium 645 mg, Fiber 16 g, Sugar 11 g, UnsaturatedFat 2 g, ServingSize 1 serving

VEGAN BEAN CASSOULET



Vegan Bean Cassoulet 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!

Provided by magpie diner

Categories     < 4 Hours

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

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.

CROCK POT VEGAN BEAN CASSOULET



Crock Pot Vegan Bean Cassoulet image

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

1 medium onion
1 large carrot
1 stalk celery
1 large red potatoes
6 garlic cloves
2 tablespoons herbes de provence (I used Herbes De Provence)
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 (undrained)
1 cup vegetable broth
2 tablespoons olive oil
3 slices whole wheat bread
2 sprigs parsley
4 garlic cloves, peeled

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.

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