Description
This hearty vegan cassoulet with roasted vegetables is a festive way to feed a crowd. (Note: This recipe has been updated from its original November 2020 version.)
Ingredients
Scale
For the Cassoulet
- 8 ounces mushrooms (I recommend a combo of cremini and shiitake), stemmed and quartered
- 2 medium carrots (about 8 ounces), peeled and cut into half-moons
- 1 small fennel bulb, cored and thinly sliced
- 4 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon fine sea salt, divided
- Freshly ground black pepper, to taste
- 1 small yellow onion, diced
- 4 medium garlic cloves, minced
- 1 teaspoon dried hardy herbs like thyme, oregano, Italian seasoning, or Herbes de Provence
- 1 1/2 teaspoons smoked paprika
- 2 tablespoons tomato paste
- Three 14-ounce cans white beans, drained and rinsed (or 4 1/2 cups home-cooked beans)
- 2 cups mushroom or vegetable broth* (see note below)
For the Topping
- 1/2 cup panko breadcrumbs*
- 2 tablespoons minced parsley
- 1 tablespoon nutritional yeast
- 1 tablespoon extra virgin olive oil
- Pinch of salt
Instructions
- Preheat the oven to 425ºF.
- Place the mushrooms, carrots, and fennel on a large baking sheet and add 3 tablespoons oil, 1/4 teaspoon salt, and lots of pepper. Toss to coat, arrange in a single layer, and roast until golden brown, about 25 minutes, stirring once halfway through cooking.
- Meanwhile, heat a tablespoon of oil in a large high-sided skillet or Dutch oven over medium-low heat. Add the onion, garlic, herbs, paprika, and 1/4 teaspoon salt. Cook until the onion is translucent, about 5 minutes.
- Add the tomato paste to the skillet, stir to incorporate, and cook for 1 minute.
- Add the beans and broth, bring to a simmer, and cook for 5 minutes more.
- Meanwhile, make the topping. In a bowl, combine all the topping ingredients and rub together with your fingers to distribute the oil.
- When the bears are done, turn the heat off and stir in the roasted vegetables. Transfer the mixture to a 9-by-13-inch casserole dish. Sprinkle with the panko mixture.
- Reduce the oven temperature to 400ºF and bake until the topping is golden brown, 20 to 25 minutes.
Notes
- If you don’t have broth, use Yondu or Better Than Bouillon as directed on the package.
- If you don’t have panko, regular breadcrumbs will do. For a gluten-free cassoulet, use GF breadcrumbs.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 483
