Vegan Cassoulet
Granary Roll
Bread Crumbs
Button Mushrooms
Flat Leaf Parsley
Cassoulet Base 300g
- Time : 120.0 mins |
- Calories: 508.0 kcal |
- Protein : 23.37 g |
- Fat : 4.59 g |
- Carb. : 101.95 g
: Your Kitchen Essentials
Utensils: A dutch oven, crock pot, stock pot or a heavy bottom pot which is great for slow cooking |
Equipment: Oven |
Pantry: Salt | Pepper | Olive oil |
Equipment: Oven |
Pantry: Salt | Pepper | Olive oil |
: Prepare the Ingredients
Preheat the oven to 180°C/356°F/Gas Mark 4.
Wash and dry the vegetables prior to chopping (as required):
- Button Mushrooms: Slice
- Falt Leaf Parsley: chop and mix it together with the breadcrumbs.
Wash and dry the vegetables prior to chopping (as required):
- Button Mushrooms: Slice
- Falt Leaf Parsley: chop and mix it together with the breadcrumbs.
: Cook, Plate and Serve
Start by heating up the pot. Then add some olive oil to the pot. Begin by sautéing the mushrooms. Let them sauté for around 3 - 5 minutes before adding the cassoulet base and letting it simmer for 5-10 minutes.
If you are cooking on the Gas:
Cover the pot with a lid and continue cooking for at least 20 minutes. Check the seasoning. Sprinkle the breadcrumbs and parsley mix just before serving.
If you are cooking in the Oven:
Loosely cover the pot with either an oven proof lid or aluminium foil and put in the oven for 10 minutes. Remove from the oven, then sprinkle the breadcrumbs and parsley mix over the cassoulet and return to the oven for another 10 minutes or until the breadcrumbs have browned.
Plate and Serve
Plate the cassoulet and serve with warm rolls.
If you are cooking on the Gas:
Cover the pot with a lid and continue cooking for at least 20 minutes. Check the seasoning. Sprinkle the breadcrumbs and parsley mix just before serving.
If you are cooking in the Oven:
Loosely cover the pot with either an oven proof lid or aluminium foil and put in the oven for 10 minutes. Remove from the oven, then sprinkle the breadcrumbs and parsley mix over the cassoulet and return to the oven for another 10 minutes or until the breadcrumbs have browned.
Plate and Serve
Plate the cassoulet and serve with warm rolls.