Description
This quick 30 minute Easy Vegan Cassoulet recipe is bursting with French flavor. Beans are slow simmered in a flavorful sauce and then topped with golden brown breadcrumbs to make the perfect side to dinner. A few vegan hacks allow us to make this recipe feel traditional while omitting the meat.
Ingredients
Scale
- 4 teaspoons good quality vegan butter, divided
- 1 shallot, minced
- 1 stalk celery, minced
- 3 cloves garlic, minced
- 2 cans great northern beans, drained but NOT rinsed
- 1 cup good quality mushroom stock OR homemade broth
- 2 leaves bay
- 3 teaspoon sprigs thyme plus 1 teaspoon leaves, divided
- 1 teaspoon thinly sliced sage
- 1 teaspoon minced rosemary
- 1 1/2 tablespoons liquid aminos
- 1/2 teaspoon white pepper
- 2 slices good quality gluten free OR French bread
Instructions
- In a pot, melt 2 teaspoons of the vegan butter over medium heat. Add in the shallot and celery. Cook until the vegetables are softened and translucent, about 7 minutes. Add in the garlic and sauté for another 30 seconds.
- Add in the beans, broth, bay leaves, thyme sprigs, sage, rosemary, liquid aminos, and white pepper. Bring the mixture up to a simmer, and simmer until the sauce has thickened and reduced, about 15 minutes.
- While the beans are simmering, add the bread, remaining butter and thyme to a food processor. Process until the bread has broken down into breadcrumbs.
- Add the reduced beans into a casserole dish. Top with the breadcrumbs and broil in the oven until the top is golden brown, about 2-3 minutes. Watch this step carefully as the breadcrumbs can go from golden to burned very quickly. Serve.
Notes
- As this recipe is simple, be sure to choose high quality ingredients for maximum flavor!
- When draining your beans, put them into a colander and give them a gentle shake to remove excess bean liquid. Leave whatever liquid that clings to the beans in place. This will help us thick our sauce.
