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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

    Flat Leaf Parsley 3.0 grams

    Flat Leaf Parsley

    Garlic 6.0 grams

    Garlic

    Bread Crumbs 20.0 grams

    Bread Crumbs

    Tomato Paste 5.0 grams

    Tomato Paste

    Bay Leaves 1.0 grams

    Bay Leaves

    Cranberry Juice 100.0 ml

    Cranberry Juice

    Peeled Tomatoes 100.0 grams

    Peeled Tomatoes

    White Cannellini Beans 125.0 grams

    White Cannellini Beans

    Celery 20.0 grams

    Celery

    Carrots 20.0 grams

    Carrots

    Leeks 20.0 grams

    Leeks

    Shallots 10.0 grams

    Shallots

    Button Mushrooms 30.0 grams

    Button Mushrooms

    Portobello mushroom 30.0 grams

    Portobello mushroom

    Fresh Thyme 2.0 grams

    Fresh Thyme

    Vegetable Stock 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.
    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.
    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.