Cassoulet
Cassoulet is a legendary thick stew from France that is made entirely from 100% plant-based ingredients! White beans cooked slowly until tender, combined with fresh vegetables and fragrant spices in a rich, savory broth, covered with a layer of breadcrumbs toasted until golden brown. This dish is special because it retains the rich flavor and distinctive texture of the original. Yes, it is soft on the inside, crispy on the surface and without using any meat or animal products. Very filling, full of warm spice flavors, and perfect as a special main course!
Shared by Fough
Time
70 min
Serves
4
Difficulty
medium
🛒 Ingredients
- #The main ingredient:
- 250 grams of dried white beans, soaked until soft then boiled until half cooked
- One onion, roughly chopped
- 2 cloves garlic, finely chopped
- One carrot, diced
- One stalk of celery, sliced
- 150 grams of button mushrooms/oyster mushrooms, cut into pieces
- one tablespoon of olive oil
- 500 to 600 ml vegetable stock
- #seasoning ingredients:
- One tablespoon of tomato paste
- One bay leaf, a little dried thyme and rosemary
- Salt and black pepper to taste
- A little vegetable soy sauce for a deeper savory flavor
- #top layer ingredients;
- 100 grams of coarse breadcrumbs
- 2 tablespoons melted vegetable butter/olive oil
👩🍳 Instructions
- 1
Heat the oil, saute the onions and garlic until fragrant, add the carrots, celery and mushrooms, cook briefly until wilted
- 2
Add the tomato paste, stir well, then add the white beans, vegetable stock, and all the spices. Let it boil, then reduce the heat and cook slowly for 30 minutes until the beans are tender and the sauce thickens.
- 3
Transfer the dough to a heatproof container, smooth the surface.
- 4
Mix the bread crumbs with vegetable butter/oil, sprinkle evenly over the entire surface of the dough.
- 5
Bake in a 180°C oven for 15 minutes, until the top layer is golden brown and crispy. Serve warm!