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Veggie-Cassoulet

Veggie Cassoulet Recipe

Cassoulet is a slow-cooked casserole that originates from the south of France. This vegetarian version is a handy dish to prepare the night before and then simply sprinkle with breadcrumbs before popping into the oven. Hearty and tasty, it goes really well with a crisp green salad. 

Serves: 6-8
Prep time: 45 minutes
Cook time: 1 – 1.5 hours

Ingredients

  • 4 tbsp olive oil
  • 2 large onions, thinly sliced
  • 4 large garlic cloves, crushed
  • Salt and black pepper
  • 2 large carrots, peeled and thickly sliced
  • 150g kale, roughly chopped
  • 80g jarred artichoke hearts, roughly chopped
  • 1 tsp dried oregano
  • 2 tsp dried thyme
  • 1/2 x 400g tin of chopped tomatoes
  • 300ml white wine
  • 650ml vegetable stock
  • 2 x 400g tins of cannellini beans
  • 120g breadcrumbs
  • 120g butter, melted

Instructions

  1. Preheat the oven to 150˚C/130˚C fan/gas mark 3. Heat two tablespoons of the oil in a large saucepan over a medium heat. Cook the onions for 15 minutes, stirring occasionally, until very soft and brown. Stir in the garlic and cook for another minute. Season with salt and pepper.
  2. Add the carrots and cook for five minutes until browned. Add the kale and cook for another five minutes until wilted.
  3. Stir in the artichokes, oregano and thyme, and cook for 2-3 minutes until aromatic.
  4. Pour in the tomatoes, wine and stock, using a wooden spoon to stir up any sticky bits from the bottom of the pot.
  5. Bring to the boil, then reduce the heat and cover with a lid. Simmer for 15 minutes, then remove the lid and simmer for another 20 minutes until the liquid has reduced by half. Stir in the beans and season to taste.
  6. In a bowl, mix the breadcrumbs and butter together until combined.
  7. Transfer the bean mixture to a large baking dish and scatter over the breadcrumbs. Drizzle over the remaining oil.
  8. Bake, uncovered, for 1-1. hours until browned and bubbling at the sides.

Per Serving 685kcals, 26g fat (9.8g saturated), 83.2g carbs, 7.6g sugars, 28g protein, 28.5g fibre, 0.538g sodium

See More Recipes 

This gorgeous recipe is courtesy of our sister website easyfood.ie. Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes to expert tips from our very own custom-built test kitchen. Visit easyfood.ie for more great recipes, and don’t forget to pick up a copy of our magazine!


About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

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