VEGAN CASSOULET

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VEGAN CASSOULET image

Number Of Ingredients 14

2 tbs grapeseed oil
6tbs butter/ Earthbalance
2 leeks thinly sliced
1 carrot peeled and diced
1 stalk of celery, diced
1 garlic clove, minced
3 tbs fresh tarragon
1 tbs minced fresh thyme
1 tbs thinkly sliced chives
1 bay leaf
3 cans of cannellini beans
1 cup of vegi broth
1/2 cup of panko bread crumbs
salt and peeter

Steps:

  • Preheat oven to 350 Place the oil and 2 tbs of butter in large pot over medium high heat. add the leeks, carrot, celery and garlic, and cook 5 min, stirring occasionally. Add the tarragon, thyme, chives, and bay leaf, and cook another 4 min. Stir in the beans, broth and 1/4 c of the breadcrumbs. Reduce the heat and simmer 20 min, stirring occasionally. Season with salt and pepper. Meanwhile, melt the remaining Earth Balance, and toss with the remaining breadcrumbs in a small bowl until well combined. Set aside. Pour the bean mixture into a 13x9 inch baking dish, removing and disgarding the bay leaf. Cover loosely with foil and bake about 25 min. or until bubbly. Remove the foil and sprinkle with breadcrumb mixture. Continue cooking until top is golden. Serve hot.

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