For the Cassoulet
- 8 ounces cremini mushrooms, halved
- 2 medium carrots (about 8 ounces), peeled and cut into 1-inch chunks
- 1 small fennel bulb, cored and sliced
- 3 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon fine sea salt, divided
- Freshly ground black pepper, to taste
- 1 medium yellow onion, diced
- 5 medium garlic cloves, minced
- 1 teaspoon herbes de Provence (dried rosemary or thyme also OK)
- 1 teaspoon smoked paprika
- 4 cups cooked white beans (or 3 cans, drained and rinsed)
- One 15-ounce can tomato sauce
- 3/4 cup mushroom or vegetable broth
For the Topping
- 3/4 cup Panko breadcrumbs
- 2 tablespoons minced parsley
- 1 tablespoon nutritional yeast
- 2 tablespoons extra virgin olive oil
- Pinch of salt
- Preheat the oven to 425ºF.
- Place the mushrooms, carrots, and fennel on a rimmed baking sheet and drizzle with 2 tablespoons oil, 1/4 teaspoon salt, and pepper. Toss to coat 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 oven medium-low heat. Add the onion, garlic, herbes de Provence, paprika, and 1/4 teaspoon salt. Cook until the onion is translucent, 5 to 7 minutes.
- Add the beans, tomato sauce, and broth. Simmer for 5 minutes.
- Meanwhile, make the topping. In a bowl, toss together the Panko, parsley, and nutritional yeast. Add the oil and salt and rub the mixture together with your fingers to incorporate the oil.
- Stir the roasted vegetables into the beans and 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.
- Serving Size: 1/10 of the recipe
- Calories: 387
- Carbohydrates: 61.1 g
- Fiber: 15.2 g
- Protein: 21.2 g
Keywords: french, cassoulet, vegetarian, fennel, white beans