About the Recipe
Ingredients
Cassoulet
3 tbsp vegan butter
3 leeks finely sliced
2 celery ribs finely diced
2 carrots finely diced
3 parsnip finely diced
1 bulb fennel, finely diced
3 garlic cloves minced
4 cups veg broth
2 tbsp Better Than Boullion Vegetable base
2 cans navy beans rinsed & drained
1 sprig fresh rosemary
2 sprigs fresh thyme
1 bay leaf Juice of
1 lemon
salt & pepper TT
Crumb Topping
1½ cup breadcrumbs
2 clove garlic minced
½ cup fresh parsley chopped
1-2 tbsp olive oil
Lemon zest
salt & pepper TT
Preparation
In a large Dutch oven or oven-safe skillet, melt butter over med-high heat.
Add leeks, celery, carrots, fennel & parsnips.
Saute for 5-6 min until veggies start to soften.
Add garlic & cook for an additional 30 seconds.
Add navy beans, broth, rosemary, thyme & a bay leaf. Bring mixture to a boil, reduce heat to medium and simmer for 20 min or until most of the liquid has been evaporated and you’ve got a stew-like consistency
In a bowl combine breadcrumbs, garlic, lemon zest, parsley & olive oil.
Crumble mixture over the top of the cassoulet & bake at 350°F for between 15 & 20 min or until topping is golden brown.
Squeeze fresh lemon juice on the cassoulet when it comes out of the oven.
Store in fridge up to 4 days