Vegan Cassoulet White Bean And Vegetable Stew Food

VEGAN CASSOULET (WHITE BEAN AND VEGETABLE STEW)

Steps:

• Pour a shallow layer of vegetable broth into a soup pot and heat. Sauté onion and garlic over high heat until onions start to become translucent, about 2 minutes.
• Add carrots, celery, and remaining broth and bring to a boil. Once boiling, reduce to medium, cover, and keep cooking until carrots are softer but still firm, about 5 minutes.
• Add half of the thyme and parsley, followed by the tomato and tomato paste, stirring to combine.
• Continue to cook until carrots are fork tender and soft, but not mushy or not falling apart, about 4 more minutes.
• Stir in beans (with liquid) until well combined and add the remaining thyme and parsley. Reduce heat to low and cook for another minute or two, just to warm the beans up a bit.
• Stir and taste, adding salt and black pepper if desired. Ladle into bowls and garnish with a thyme sprig.

VEGAN BEAN CASSOULET

Steps:

• Preheat oven to 325°F In a large skillet, sauté onion, carrot and potato in olive oil over medium-high heat 5 minutes. Add garlic, herbes de Provence, salt and pepper and sauté another minute.
• Combine vegetables with bay leaf, beans, tomatoes and vegetable broth in a large, lightly oiled casserole dish. Bake uncovered 20 minutes.
• To make the bread crumb topping - combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled.
• Remove cassoulet from oven and take out bay leaf. Raise oven temperature to 400°F (205°C). Sprinkle half the bread crumbs on top; bake another 15 minutes.
• Remove cassoulet from oven; stir bread crumb topping into beans. Top with remaining bread crumbs. Bake another 15 minutes or until topping is lightly browned. Serve immediately.

BEAN AND VEGETABLE STEW (VEGAN)

Steps:

• Sort and rinse beans, then soak overnight in water.
• Drain beans and place in crockpot.
• Add vegetable juice, wine, soy sauce, and apple or pineapple juice.
• Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
• The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
• Cook at high for 2 hours.
• Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender.
• When tender, add rice or pasta and cook for one additional hour.
• Notes: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.