Hearty Vegan Bean Cassoulet

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My Mom recently gave me a big old bag of Heirloom mixed beans, and I cooked up a large batch of them figuring I would find something delicious to make with them.  I ended up making cassoulet.  Cassoulet is something my Mom makes often for herself.  It is not traditional by any means, but she loves it and that is what counts. Mine was going to be the same in that respect.  My version of cassoulet which was a lot quicker and a lot less meat filled than the original versions. The heirloom beans were perfect in it!  I made a rich tomato based mixture to bathe and bake the beans in, including a few other veggies as well because one can never have too many as far as I am concerned.

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I topped it off with a crunchy gluten free breadcrumb topping, and baked until bubbly...and it was so tasty!  Comfort food, but not something that is terrible for you.  Lots of fiber in here, and this is perfect with a salad on the side for a balanced dinner. It has not been too chilly here lately, but I am still craving meals like these.

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Hearty Vegan Bean Cassoulet

Serves 2-3

2 stalks celery, sliced

2 small carrots, sliced

1 small onion, diced

1 cup sliced crimini mushrooms

2 garlic cloves, minced

1 1/2 cups diced tomatoes

1 cup flavorful veggie stock

2 Tbsp red wine

1 tsp thyme

sea salt to taste

2 cups mixed cooked beans (I used an heirloom bean mix, but you can use what you like best)

Topping:

1 cup gluten free breadcrumbs

1 Tbsp olive oil

pinch sea salt

1 garlic clove, minced

Heat the olive oil in a medium pot over medium heat, and add the carrots, celery, and onions.  Sautee for about 5 minutes until softened.  Add the mushrooms, garlic, tomatoes, stock, wine, thyme and sea salt.  Bring to a simmer, and cook for about 20 minutes until flavorful.  Add the beans, and then spoon the mixture into 2-3 ovenproof bowls.  Mix together the topping ingredients, then sprinkle them over the dishes.  Place in a 400F degree oven and bake for about 15 minutes until bubbling and the top is lightly browned. Let cool slightly before serving.

 


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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

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