Name: Vegetarian Harvest Cassoulet Bake
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 2 pcs cannellini beans (cans, drained and rinsed); 250 g cremini mushrooms (sliced); 400 g butternut squash (peeled, deseeded, and diced into 1-inch cubes); 2 pcs carrots (medium, peeled and sliced); 2 pcs celery (stalks, chopped); 1 pcs onions (large, chopped); 3 pcs garlic (cloves, minced); 4 cup vegetable broth; 1 pcs diced tomatoes (can (14.5 oz), undrained); 2 tsp herbs de provence; 1 tbsp fresh thyme (chopped); 1 pcs bay leaf; 0.5 cup whole wheat breadcrumbs; 2 tbsp olive oil; 0.5 tsp salt (or to taste); 0.25 tsp black pepper (or to taste)

A rustic clay pot overflows with a hearty vegetarian cassoulet, its rich, brown surface bubbling and topped with fresh parsley and crusty breadcrumbs.

Prep: 30 min • Cook: 75 min. A hearty, plant-based twist on cassoulet, showcasing an abundance of seasonal root vegetables, robust mushrooms, and protein-rich white beans, baked with aromatic herbs and a savory breadcrumb topping. This comforting dish is perfect for a satisfying meal during cooler months.

Preparation time: 30 min
Cooking time: 1 hr 15 min
Total time: 1 hr 45 min
Servings: 6

Instructions

Preparation

1Preheat your oven to 375°F (190°C).
2In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add chopped onions, carrots, and celery, cooking until softened, about 5-7 minutes.
3Stir in minced garlic and sliced cremini mushrooms, cooking for another 3-5 minutes until mushrooms release their moisture and start to brown.
4Add the diced butternut squash, drained cannellini beans, diced tomatoes (with their juice), vegetable broth, herbs de Provence, fresh thyme, and bay leaf. Season with salt and pepper.
5Bring the mixture to a simmer, then remove from heat.

Baking

1Sprinkle the whole wheat breadcrumbs evenly over the top of the cassoulet mixture.
2Cover the pot and bake for 45 minutes. Then, remove the lid and bake for an additional 30 minutes, or until the vegetables are tender and the topping is golden brown and crispy.
3Remove the bay leaf before serving.

Instructions

Preparation

1Preheat your oven to 375°F (190°C).
2In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add chopped onions, carrots, and celery, cooking until softened, about 5-7 minutes.
3Stir in minced garlic and sliced cremini mushrooms, cooking for another 3-5 minutes until mushrooms release their moisture and start to brown.
4Add the diced butternut squash, drained cannellini beans, diced tomatoes (with their juice), vegetable broth, herbs de Provence, fresh thyme, and bay leaf. Season with salt and pepper.
5Bring the mixture to a simmer, then remove from heat.

Baking

1Sprinkle the whole wheat breadcrumbs evenly over the top of the cassoulet mixture.
2Cover the pot and bake for 45 minutes. Then, remove the lid and bake for an additional 30 minutes, or until the vegetables are tender and the topping is golden brown and crispy.
3Remove the bay leaf before serving.

Nutrition Information

Calories: 351 kcal
Protein: 15 g
Fat: 8 g
Carbs: 55 g

Nutrient	Per serving
Calories	351 kcal
Protein	15 g
Fat	8 g
Carbs	55 g

Tips

To save time, buy pre-chopped butternut squash from your grocery store's produce section.
Ensure the breadcrumbs are evenly spread for a consistent crunchy topping.
Serve hot, perhaps with a side of crusty bread or a fresh green salad for a complete meal.