Vegan Cassoulet
2.0 Unit(s)
Granary Roll
3.0 grams
Flat Leaf Parsley
6.0 grams
Garlic
20.0 grams
Bread Crumbs
5.0 grams
Tomato Paste
1.0 grams
Bay Leaves
100.0 ml
Cranberry Juice
100.0 grams
Peeled Tomatoes
125.0 grams
White Cannellini Beans
20.0 grams
Celery
20.0 grams
Carrots
20.0 grams
Leeks
10.0 grams
Shallots
30.0 grams
Button Mushrooms
30.0 grams
Portobello mushroom
2.0 grams
Fresh Thyme
100.0 ml
Vegetable Stock
- Time : 120.0 mins |
- Calories: 508.0 kcal |
- Protein : 23.37 g |
- Fat : 4.59 g |
- Carb. : 101.95 g
Your Kitchen Essentials
A dutch oven, crock pot, stock pot or a heavy bottom pot which is great for slow cooking. Ideally cook the cassoulet in an oven. If so then preheat the oven to 180°C/356°F/Gas Mark 4.
Olive oil; you could use another cooking oil but the flavour of olive oil works best here
Salt, pepper and if you want to Chef's secret ? a pinch of sugar.
Olive oil; you could use another cooking oil but the flavour of olive oil works best here
Salt, pepper and if you want to Chef's secret ? a pinch of sugar.
Chopping and Cutting
Carrots, celery, and leeks: Cut the vegetables in medium size dices (5mm approximately)
Mushrooms: Slice
Garlic and Shallots: Peel and chop as finely as you can manage
Chop the parsley and mix it togehter with the breadcrumbs, to sprinkle this over the cassoulet just before serving or putting it in the oven.
Mushrooms: Slice
Garlic and Shallots: Peel and chop as finely as you can manage
Chop the parsley and mix it togehter with the breadcrumbs, to sprinkle this over the cassoulet just before serving or putting it in the oven.
Sauté the Vegetables
Start by heating your casserole pot. Then add some olive oil to the pot. Begin by sautéing the shallots, garlic, leeks. Let them sweat until they are translucent. add tomato paste and cook for a minute. Now add the carrots, celery and mushrooms. Let them sauté for around 3 - 5 minutes. You want some colour on the vegetables but be careful of over colouring them.
Cook and Serve the Cassoulet
At this stage, we are almost ready to let the Cassoulet simmer. First add the vegetable stock, stir it around. You're essentially trying to pick up any caramelised bits and dissolve them into the stock. Then add the peeled tomatoes, cranberry juice (because we can't deliver red wine to you) and white cannellini beans. Mix well and the put the bay leaf and thyme on top. Bring the cassoulet heat to a gentle simmer, cover the pot and let it cook for at least 90 minutes.
If you're cooking the cassoulet in the oven, then put it in for about 30 - 45 minutes. Make sure you cover it loosely with either an oven proof lid or aluminium foil.
Then sprinkle the breadcrumbs over the cassoulet and return to the oven for cook for a further 30 - 45 minutes. Once the cassoulet is cooked, warm the rolls and bring it to the table.
If you're cooking the cassoulet in the oven, then put it in for about 30 - 45 minutes. Make sure you cover it loosely with either an oven proof lid or aluminium foil.
Then sprinkle the breadcrumbs over the cassoulet and return to the oven for cook for a further 30 - 45 minutes. Once the cassoulet is cooked, warm the rolls and bring it to the table.