Vegan Cassoulet with White Beans & Garlic Breadcrumbs

Vegan Cassoulet with White Beans & Garlic Breadcrumbs

  • Serves: 4
Vegan Cassoulet with White Beans & Garlic Breadcrumbs

Vegan Cassoulet with White Beans & Garlic Breadcrumbs

Diets

  • Vegan

Ingredients

  • Produce

    • 1 cup Baby spinach, leaves
    • 1 Bay leaf
    • 1 clove Garlic, small
    • 2 cloves Garlic
    • 1 tsp Herbs de provence, dried
    • 1 1/2 cups Onions
    • 2 tbsp Parsley
    • 4 leaves sprigs Thyme
    • 1 14 1/2 oz can Tomatoes
    • 2 cans White beans
    • 2 Zucchini
  • Condiments

    • 2 tbsp Balsamic vinegar
  • Baking & Spices

    • 2 Pinch Of salt and pepper
    • 1 cup Polenta or yellow cornmeal
    • 1 Pinch Salt and pepper
    • 1 Salt and pepper
  • Oils & Vinegars

    • 5 tsp Olive oil, Extra Virgin
  • Bread & Baked Goods

    • 1/4 cup Breadcrumbs, vegan
  • Liquids

    • 4 cups Water

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Description

Healthy Recipes, Nutrition Myth Busting, Healthy Eating Tips

Directions

  • Heat 2 tsp of olive oil in a Dutch oven over medium heat. Add in the breadcrumbs and garlic, and a pinch each of salt and pepper. Stir until combined and crumbly, mix with the parsley and then set aside.
  • Return the pot to the low heat, add in a teaspoon of oil and then add in the onions. Saute over low heat until caramelized and golden, about 20-25 minutes. Add in the zucchini and cook 2 minutes, until lightly golden. Add in garlic and cook for another 30 seconds. Add in the herbs, bay leaf, thyme, and the tomatoes with their juice, and season with a pinch each of salt and pepper.
  • Bring the mixture to a boil. Reduce the heat to medium low, add in the white beans and balsamic, and simmer for about 15-20 minutes, until the sauce thickens.
  • Meanwhile, bring the polenta water to a boil in a small saucepot. While whisking gently, pour in the polenta in a steady stream and whisk until thickened. Reduce the heat to low for about 30 minutes, whisking very hard every 5-10 minutes to make sure you get all the bits off the corners and bottom of the pan. Add in the olive oil and season with salt and pepper to taste.
  • Five minutes before you’re ready to serve, stir the spinach leaves into the cassoulet until wilted. Then divide the polenta between four bowls, top with the bean cassoulet and a generous sprinkling of garlic breadcrumbs.
  • Serves: 4
abbeyskitchen.com

abbeyskitchen.com

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Title:

Vegan Cassoulet Recipe with White Beans & Garlic Breadcrumbs

Descrition:

This vegan cassoulet with white beans and garlic bread crumbs is perfect for a low fat dinner and cheap healthy meal idea with a polenta side dish.

Vegan Cassoulet with White Beans & Garlic Breadcrumbs

  • Produce

    • 1 cup Baby spinach, leaves
    • 1 Bay leaf
    • 1 clove Garlic, small
    • 2 cloves Garlic
    • 1 tsp Herbs de provence, dried
    • 1 1/2 cups Onions
    • 2 tbsp Parsley
    • 4 leaves sprigs Thyme
    • 1 14 1/2 oz can Tomatoes
    • 2 cans White beans
    • 2 Zucchini
  • Condiments

    • 2 tbsp Balsamic vinegar
  • Baking & Spices

    • 2 Pinch Of salt and pepper
    • 1 cup Polenta or yellow cornmeal
    • 1 Pinch Salt and pepper
    • 1 Salt and pepper
  • Oils & Vinegars

    • 5 tsp Olive oil, Extra Virgin
  • Bread & Baked Goods

    • 1/4 cup Breadcrumbs, vegan
  • Liquids

    • 4 cups Water

The first person this recipe

abbeyskitchen.com

abbeyskitchen.com

243 0

Found on abbeyskitchen.com

Abbey's Kitchen

Vegan Cassoulet Recipe with White Beans & Garlic Breadcrumbs

This vegan cassoulet with white beans and garlic bread crumbs is perfect for a low fat dinner and cheap healthy meal idea with a polenta side dish.