Recipe Deck
HomeDiscoverRecipesDecks
Sign in
0
Vegetarian Harvest Cassoulet Bake - Image 1

Vegetarian Harvest Cassoulet Bake

French cuisineVegetarian cuisine
0
Be the first to like this recipe

Vegetarian Harvest Cassoulet Bake

  1. Legume & Grain Vegan Dishes >
  2. Legume & Bean Dishes >
  3. Vegetable-Based Vegan Dishes >
  4. Vegetable-Based Vegetarian Dishes >
  5. Other Vegan Dishes >
  6. Other Vegetarian Dishes

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
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 2 pcs cannellini beans(cans, drained and rinsed)
  • 9oz cremini mushrooms(sliced)
  • 14oz butternut squash(peeled, deseeded, and diced into 1-inch cubes)
  • 2 pcs carrots(medium, peeled and sliced)
  • 2 pcs celery(stalks, chopped)
  • 1 pc onions(large, chopped)
  • 3 pcs garlic(cloves, minced)
  • 4 cup vegetable broth
  • 1 pc diced tomatoes(can (14.5 oz), undrained)
  • 2 tsp herbs de provence
  • 1 tbsp fresh thyme(chopped)
  • 1 pc bay leaf
  • 1/2 cup whole wheat breadcrumbs
  • 2 tbsp olive oil
  • 1/2 tsp salt(or to taste)
  • 1/4 tsp black pepper(or to taste)

Instructions

Preparation

  1. Preheat your oven to 375°F (190°C).
  2. In 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.
  3. Stir in minced garlic and sliced cremini mushrooms, cooking for another 3-5 minutes until mushrooms release their moisture and start to brown.
  4. Add 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.
  5. Bring the mixture to a simmer, then remove from heat.

Baking

  1. Sprinkle the whole wheat breadcrumbs evenly over the top of the cassoulet mixture.
  2. Cover 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.
  3. Remove the bay leaf before serving.

Nutrition

Servings
6
Serving size (imperial)
12.3 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories350.5 kcal100.1 kcal2,103 kcal
Protein15.2 g4.3 g91.2 g
Fat8.1 g2.3 g48.6 g
Carbs55 g15.7 g330 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.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…