Best Vegetarian Cassoulet Recipes

VEGETARIAN CASSOULET

Steps:

• Make cassoulet:
• Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.
• Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
• Make garlic crumbs while cassoulet simmers:
• Preheat oven to 350°F with rack in middle.
• Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
• Cool crumbs in pan, then return to bowl and stir in parsley.
• Finish cassoulet:
• Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

VEGETARIAN CASSOULET

Steps:

• Heat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender.
• In a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. Pour in water if necessary to cover ingredients with water. Tie together parsley, rosemary, thyme, and savory, and add to the pot. Cook on Low for 8 hours.
• Stir in potato, and continue cooking for 1 hour. Remove herbs before serving.

VEGETARIAN CASSOULET (CASSOULET DE LEGUMES)

Steps:

• Cook beans according to package directions; can be cooked in a pressure cooker or crockpot. Cook until tender but don't overcook.
• Preheat oven to 325 degrees F.
• Reserve 5 of the garlic cloves.
• In a large heavy saute pan, over medium-high heat, saute the pepper, carrots, potato and remaining garlic cloves, in 2 tablespoons of olive oil until lightly browned, about 5 to 8 minutes.
• In an earthenware (or corningware) casserole, layer the cooked drained beans, sauteed vegetables, diced tomatoes, herbes de Provence, thyme, red wine, and stock, sprinkling each layer with salt and pepper.
• Cover casserole with a tight fitting lid and bake for about one hour.
• Add more liquid if needed to keep the beans from burning.
• Mince the reserved garlic cloves.
• Combine minced garlic with the bread crumbs, minced parsley and 1 tablespoon olive oil.
• Increase oven heat to 400 degrees F.
• Remove casserole from the oven, remove lid and spread half of the crumb mixture over the top.
• Return uncovered casserole to the oven and bake about 15 minutes, or until a golden crust has formed.
• Break the crust and stir it into the cassoulet.
• Repeat by spreading the remaining half of the crumb mixture over the top of the cassoulet.
• Return uncovered dish to the oven and bake until the second and final crust has formed.
• Then serve.

VEGETARIAN CASSOULET

Steps:

• MAKE CASSOULET
• Halve the leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.
• Cook the leeks, carrots, celery, and garlic in the oil with the herb sprigs, bay leaf, cloves, and salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in the beans, then the water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
• MAKE GARLIC CRUMBS
• Preheat the oven to 350°F, with the rack in the middle.
• Toss the bread crumbs with the oil, garlic, and salt and pepper in a bowl until well coated. Spread in a baking pan and toast in the oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
• Cool the crumbs in the pan, then transfer to a bowl and stir in the parsley.
• SERVE CASSOULET
• Discard the herb sprigs and bay leaf, and mash some of the beans in the pot with a potato masher or back of a spoon to thicken the broth. Season with salt and pepper. Sprinkle with garlic crumbs and serve.

VEGETARIAN CASSOULET

Steps:

• Make cassoulet:.
• Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.
• Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
• Make garlic crumbs while cassoulet simmers:.
• Preheat oven to 350°F with rack in middle.
• Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
• Cool crumbs in pan, then return to bowl and stir in parsley.
• Finish cassoulet:.
• Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.