Ingredients
Cassoulet
- 2 tablespoons extra virgin olive oil
- 1 large (or 2 small) yellow onions, finely chopped
- 2 celery stalks, diced
- ½–¾ cup carrots, peeled and cut into chunks
- 4 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- 2 teaspoons Herbes de Provence (or your favorite dried herb blend)
- 3–4 sprigs fresh thyme
- 1 large sprig fresh rosemary
- 1 ounce dried mushrooms (porcini, shiitake, or mixed)
- 1 package cremini mushrooms, sliced
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1–1½ cups dry white wine
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1½ teaspoons Dijon mustard
- 1 cup butternut squash, cubed
- 1 cup sweet potato, cubed
- ¾ cup parsnips, cubed
- 1 cup baby red potatoes, cut into large chunks
- 3 cups vegetable stock (including the mushroom soaking liquid)
Crispy Herb Topping (Optional)
- 1 cup whole wheat sourdough breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Freshly ground black pepper
- Zest of 1 lemon
To Finish
- Chopped fresh parsley
- Extra thyme leaves
- Lemon zest
- Lemon wedges
- Optional drizzle of balsamic glaze
Instructions
- Preheat the oven to 350°F (175°C).
- Place the dried mushrooms in a bowl. Pour over 2 cups boiling water, add the rosemary sprig, cover, and allow to soak while you prepare the vegetables.
- Heat the olive oil in a large Dutch oven over medium heat. Add the onions and sauté for 6–8 minutes until softened and lightly golden.
- Stir in the carrots, celery, garlic, black pepper, Herbes de Provence, and thyme. Cook for another 5 minutes until fragrant.
- Add the white wine and simmer for 3–4 minutes. Stir in the tomato paste, balsamic vinegar, and Dijon mustard.
- Add the cannellini beans, butternut squash, sweet potato, parsnips, and potatoes.
- Lift the soaked mushrooms from the broth (reserve every drop of the soaking liquid), roughly chop them, and add them to the pot.
- Pour the mushroom soaking liquid through a fine sieve into the pot to remove any grit. Add enough vegetable stock to make about 3 cups total liquid.
- Bring everything to a gentle simmer, cover, and bake for 30 minutes.
- Remove from the oven, stir in the sliced cremini mushrooms, and return to the oven for another 10–15 minutes, until all the vegetables are tender.
- Stir the cornstarch with 2 tablespoons of the hot cooking liquid until smooth. Mix it back into the cassoulet and simmer for 2–3 minutes to lightly thicken the broth.
- If using the breadcrumb topping, combine the breadcrumbs with garlic powder, onion powder, black pepper, and lemon zest. Sprinkle evenly over the cassoulet and place under the broiler for 2–3 minutes until crisp and golden.
- Finish with chopped parsley, fresh thyme, lemon zest, and serve with lemon wedges.
Notes
Plant Magic Serving Suggestion
Serve over a bed of wilted greens with a thick slice of toasted sourdough. Finish with an extra drizzle of your best extra virgin olive oil and a little cracked black pepper for the ultimate cozy French-inspired dinner.
- Prep Time: 20-30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: stove top and oven
- Cuisine: Whole Food Plant Based
- Diet: Vegan