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Vegan Cassoulet

Vegan Cassoulet

Cassoulet originally comes from the Languedoc region in the South West of France. It's traditionally made with
pork rind, pork sausages, duck or goose (depending on who's making it) but the bulk of it is a lovely earthy and hearty
white bean (haricot) stew.

The vegan version is of course adapted to suit a plant based diet without compromising on the deliciousness of the original.

    This combination does not exist.

    Granary Roll 2.0 Unit(s)

    Granary Roll
    Bread Crumbs 20.0 grams

    Bread Crumbs
    Button Mushrooms 60.0 grams

    Button Mushrooms
    Flat Leaf Parsley 3.0 grams

    Flat Leaf Parsley
    Cassoulet Base 300g 1.0 Unit(s)

    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 |
    : 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.
    : 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.