Vegetarian Cassoulet

This vegetarian dish is based on the traditional French dish cassoulet. It’s both nutritious and delicious!

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Serves: 6 Print

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Ingredients

400 g (14 oz) dried beans, soaked overnight and drained
2 leeks, cut into chunks
3 carrots, cut into chunks
400 g (14 oz) tin of chopped tomatoes
1 onion, peeled
1 onion, chopped
120 g (4 oz) button mushrooms
120 g (4 oz) breadcrumbs
2 garlic cloves, crushed
2 tbsp chopped parsley
1 tbsp thyme
1 tbsp tomato paste
1 tsp paprika
1 bay leaf
3 whole cloves
1 tsp vegetable oil
Salt
Pepper

Instructions

Put the beans in a pan together with the bay leaf. Add 1¾ litres (60 fl oz) of water and bring to the boil. Boil rapidly for 10 minutes.
Push the cloves into the peeled onion and add it to the pan. Cover and simmer gently for about an hour or until the beans are just tender. Drain, reserving the juice, and remove the onion and bay leaf.
Heat the oil in an oven-proof pan or flameproof casserole. Gently fry the chopped onion and garlic for 5 minutes.
Add in the carrots, leeks, tomatoes, mushrooms, paprika, tomato paste, thyme and 400 ml (14 fl oz) of reserved bean juice. Bring to the boil, cover and simmer for 10 minutes.
Sprinkle in the parsley and season with salt and pepper. Add in the beans and mix well. Sprinkle on the breadcrumbs. Bake at 160°C for 35 minutes.

Titli's Tips

You can change the vegetables according to your taste. Maybe add some turnips or celery – the choice is yours!

Serve with a green salad and some crusty bread.

Nutrition Facts

Amount Per Serving % Daily Value

Calories 376 18%

Calories from Fat 26

Total Fat 2.9g 4%

Saturated Fat 0.6g 3%

Unsaturated Fat 1.8g

Amount Per Serving % Daily Value

Total Carbohydrate 69.8g 23%

Dietary Fibre 14.5g 57%

Sugars 9.4g

Protein 20.9g 41%