Hearty Vegan Cassoulet
Daily Recipe: December 24, 2024
In the spirit of holiday cheer and warmth, we're presenting a classic French dish with a vegan twist. This 'Vegan Cassoulet' offers a splendid medley of hearty winter vegetables and protein-packed beans simmered in a delicate herb-infused vegetable broth. The dish bursts with the robust flavors of smoked paprika and fresh thyme, resulting in a spectacular array of tastes and aromas.
Ingredients (for 4)
- Dry white beans - 2 cups - soaked overnight
- Medium carrots - 4 - peeled and chopped
- Pearl onions - 1 cup - peeled
- Cloves of garlic - 8 - minced
- Olive oil - 3 tablespoons
- Smoked paprika - 1 teaspoon
- Fresh thyme - 1 bunch
- Vegetable broth - 8 cups
- Sea salt - 1 teaspoon
- Black pepper - 1 teaspoon
- Slices of sourdough bread - 4 slices - torn into chunks
Preparation
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Step 1 - 🥘🥕🧅Heat the olive oil in a large pot over medium heat. Add the carrots and pearl onions, sauté until they become soft and onions translucent, this should take about 10 minutes.
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Step 2 - 🧄🌶️🥘Add the garlic and smoked paprika to the pot, stirring until fragrant.
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Step 3 - 🥣🌿🧂💦Drain the beans and add them to the pot along with the thyme, salt, pepper, and vegetable broth. Bring the mixture to a boil.
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Step 4 - 🔥🍲⏳Lower the heat to a simmer and cook until beans are tender. This should take about 1-2 hours.
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Step 5 - 🔥🥖⏲️Preheat your oven to 350 degrees F. Top the pot with chunks of sourdough bread and place it in the oven. Bake until the bread is toasted and golden, about 25-30 minutes.
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Step 6 - ⏲️🌿🍲Remove the pot from the oven and let it cool for a few minutes. Finally, garnish with fresh thyme before serving.
Additional
Cassoulet is usually a slow-cooked casserole containing meat and white beans, typical of the south of France. This vegan version remains faithful to the dish’s comforting and hearty quality. If desired, you could add vegan sausage or smoked tofu to this recipe for more depth. You can also encourage kids to help with the veggie chopping (making sure they're supervised, of course) or tearing up the bread for the 'crouton' topping.