Vegetarian Cassoulet Recipe
An amazing vegetarian twist on a classic. Packed with hearty and delicious flavors, you won't be able to get enough!
*You can cook dry beans ahead of time (here's how), or use canned, draining them first.
*Please note that the majority of the cooking time is inactive.
*You can cook dry beans ahead of time (here's how), or use canned, draining them first.
*Please note that the majority of the cooking time is inactive.
Servings: 10
Calories: 341kcal
Equipment
Ingredients
- ¾ cup extra virgin olive oil
- 2½ cups yellow onion, thinly sliced
- 2 tablespoons roasted garlic, roughly chopped
- 2½ cups carrots, peeled and cut into ¼ to ½-inch rounds
- 5 cups packed kale (preferably Lacinato), washed and dried, tough stems removed, roughly chopped
- 1½ cup oil marinated artichoke hearts, drained, roughly chopped
- 2 tablespoons fresh oregano, finely chopped
- 1 tablespoon dried thyme
- 1¼ cups canned tomatoes, peeled, chopped
- ½ cup cream sherry
- 2¼ cups vegetable stock
- 3¾ cups cooked Cannellini beans
- 1 cup panko breadcrumbs
- salt and freshly ground black pepper
Instructions
- Cook onions and mix with garlic. Use about 2 tablespoons of the olive oil to coat the bottom of a large (about 4 quart), heavy-bottomed pot (A Dutch Oven is perfect). Place the pot over medium-high heat and add the onions. Stirring every few minutes or so, cook the onions until they are very tender and are beginning to become brown, about 15 minutes. Add the roasted garlic and stir to blend.
- Add remaining vegetables. Add the carrots and cook for about 5 minutes, stirring a few times. Then add the kale and cook until it’s completely wilted, about 5 minutes. Stir in the artichokes, oregano and thyme, and cook for a couple of minutes, until it’s very aromatic.
- Deglaze. Deglaze the pot with the tomatoes, sherry and stock. Use a flat-bottomed wooden spatula to scrape any stuck bits of food from the bottom of the pot, back into the mixture.
- Preheat the oven to 300°F.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Then uncover the pot, turn the heat to medium and cook to reduce the liquid by about half. This should take about 20 minutes.
- Fold in the beans and season generously to taste with salt and pepper. (Here's How to Season to Taste.)
- Assemble. Pour the mixture into a 9 x 13 x 2½ inch baking dish, or two 9 inch pie dishes. Sprinkle the bread crumbs evenly on top and then drizzle with the remaining olive oil.
- Bake. Bake uncovered in the preheated 300°F oven for 1½ hours. Then cover loosely with foil, and bake for another 30 minutes. (If the top isn't as golden as you'd like, you can place it under the broiler for about 30 seconds.)
- Let it rest for at least 20 minutes before serving.
Notes
Beans: Cook dried cannellini beans ahead of time, or use canned beans, drained well.
Roasted garlic: Roast it up to a few days ahead. To use raw garlic instead, use about half the amount (1 tablespoon) and add it with the onions, since it’s much sharper.
Don’t skimp on the olive oil. Along with the long cooking time, it’s what makes this so rich and creamy.
Swaps:
- Kale: Use spinach (about 1½ times as much, since it shrinks more), Swiss chard, or collard greens.
- Cream sherry: Use vermouth, or skip it and add more vegetable stock.
- Herbs: Use 3 tablespoons fresh thyme instead of dried, or 2 teaspoons dried oregano instead of fresh.
- Gluten-free: Use gluten-free breadcrumbs.
Nutrition
Calories: 341kcal | Carbohydrates: 32g | Protein: 8g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 459mg | Potassium: 681mg | Fiber: 8g | Sugar: 6g | Vitamin A: 9173IU | Vitamin C: 46mg | Calcium: 208mg | Iron: 5mg