Description
A hearty vegan cassoulet featuring cannellini beans and artichokes, perfect for a comforting meal.
Ingredients
Scale
- 3/4 cup extra virgin olive oil, for cooking
- 2 1/2 cups yellow onion, thinly sliced
- 2 tablespoons roasted garlic, roughly chopped
- 2 1/2 cups carrots, peeled and cut into 1/4 to 1/2-inch rounds
- 5 cups packed kale, washed and dried, tough stems removed, roughly chopped
- 1 1/2 cup oil marinated artichoke hearts, drained, roughly chopped
- 2 tablespoons fresh oregano, finely chopped
- 1 tablespoon dried thyme
- 1 1/4 cup canned tomatoes, peeled, chopped
- 1/2 cup cream sherry
- 2 1/4 cups vegetable stock
- 3 3/4 cups cooked cannellini beans
- 1 cup panko breadcrumbs
- Salt and freshly ground black pepper, to taste
Instructions
- Cook & Sauté Aromatics: Start by heating the olive oil in a pot and tossing in the onions, roasted garlic, and fresh oregano. Sauté until the onions are softened and fragrant, but make sure not to let them brown too much.
- Add Beans & Artichokes: Stir in the cannellini beans and artichokes. As you mix them in, you will hear a light sizzle and see the colors brighten the pot. Take your time with this step to ensure the flavors meld together beautifully.
- Pour in Liquid: Pour in the vegetable broth and add the chopped tomatoes. You will notice the mixture start to bubble. Be cautious not to add too much liquid; aim for a thick consistency, not a soupy one.
- Simmer & Stir Occasionally: Allow everything to simmer while stirring occasionally to prevent sticking. Just keep an eye on it to avoid a boil-over. This will lead to a wonderful thickening and blending of flavors.
- Bake for Rich Flavor: Carefully transfer the pot to the oven and bake for about 30 minutes. The top will develop a lovely crust while the flavors deepen. Avoid opening the oven often to maintain heat.
- Cool & Serve: Once baking is complete, remove it from the oven and let it cool slightly. This will allow the bubbling to settle and enhance the flavors. It is tempting to serve immediately, but give it a moment.
Notes
- Storage Tips: Make ahead and refrigerate tightly covered. Leftovers can be refrigerated for up to 4 days or frozen for a couple of months.
- Expert Tips: Follow the cooking times closely for best flavor. If beans end up too soft, using firmer varieties and reducing cooking time can help. For a crispy topping, broiling for just a few minutes can achieve a golden color on the surface. If your cassoulet is too watery, simmering longer can reduce excess liquid.
- Reheating Instructions: Reheat in an oven at 350 degrees F for about 20 minutes or until heated through.
- Serving Suggestions: Serve with crusty bread and a side salad. Pair with a light white wine for a complete meal. Garnish with fresh herbs before serving.
- Recipe Variations: Add different beans for variety, or incorporate seasonal vegetables like squash. For extra richness, top with vegan cheese before baking.
- Ingredient Notes: When selecting kale, make sure to remove tough stems for the best texture. You can substitute fresh herbs with dried herbs, just adjust the quantities accordingly. If oil-marinated artichokes are not available, canned artichokes can be used if properly drained.
Nutrition
- Serving Size: 1 serving
- Calories: 341
- Sugar: 6g
- Sodium: 459mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg