Have you tried this French vegetarian cassoulet recipe
The French vegetarian cassoulet, originating from southern France, is a comforting dish traditionally made with meat. This vegetarian version retains all the rich flavors without animal products, showcasing how classic dishes can evolve to meet modern dietary needs. It embodies the rich history and cultural significance of its origins, offering a taste of France that's both hearty and plant-based. Let's get cooking.
Gather the following ingredients
For this vegetarian cassoulet, gather one cup of dried white beans (soaked overnight), two carrots (chopped), two celery stalks (chopped), one large onion (diced), four garlic cloves (minced), a 14-ounce can of diced tomatoes, four cups vegetable broth, one teaspoon thyme, one teaspoon rosemary, two bay leaves, and salt and pepper to taste. Breadcrumbs are needed for the topping.
Prepare the beans
Drain and rinse the soaked white beans. In a large pot, cover them with fresh water and bring to a boil. Reduce heat and simmer for about an hour or until the beans are tender but not falling apart. Drain the beans and set aside. This step is crucial for achieving the perfect texture in your cassoulet.
Cook the vegetables
In a large skillet or Dutch oven, heat some olive oil over medium heat. Add the onions, carrots, celery, and minced garlic to the pan. Saute these ingredients until they are softened but not browned, taking about five minutes. The aroma at this point will start to weave the dish's flavors together, setting the stage for its rich taste.
Combine ingredients
Add the cooked beans to your skillet with vegetables. Stir in diced tomatoes (with their juice), vegetable broth, thyme, rosemary, bay leaves, and salt and pepper. Bring everything to a simmer then reduce heat to low. Cover partially with a lid and let it cook gently for about an hour or until thickened slightly; stirring occasionally prevents sticking.
Final touches
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the bay leaves and transfer the cassoulet into an oven-safe dish if needed. Evenly sprinkle breadcrumbs on top for texture and flavor. Bake uncovered for about 30 minutes or until the top is golden brown. This vegetarian cassoulet combines warmth, comfort, and rich flavors, making it a special, plant-based meal.
