This Vegetarian Cassoulet Recipe is the best food recipes ever! It’s a vegetarian twist on a classic duck dish, packed with delicious flavor. And it’s dairy free, making it vegan as well .This hearty Vegetarian Cassoulet recipe overflows with warm, delicious flavor. It’s absolutely dreamy. Vegetarian Cassoulet takes a good amount of time to make, and every minute is worth the results.
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Vegetarian Cassoulet Ingredients:
| ¼ cup olive oil |
| 1 small fennel bulb trimmed, cored and finely diced |
| 1 small yellow onion finely diced |
| 2 teaspoons fresh thyme or rosemary minced, I alternate between the two herbs |
| 5 garlic cloves minced, grated or pressed with a garlic press |
| ¼ teaspoon red-pepper flakes plus more to taste |
| 1 large or 2 small bunches swiss chard, kale, or escarole stems removed and thoroughly rinsed and dried, then rough chopped |
| 1 15-ounce can cannellini beans drained and rinsed |
| 2 cups vegetable broth |
| kosher salt and black pepper |
| 1 tablespoon lemon juice freshly squeezed |
| 3/4 cup shredded mozzarella not the pre-packaged stuff! I used fresh mozzarella |
| 3 tablespoons grated Parmesan plus more for serving |
Organize all of ingredients – cannellini beans, fennel, onion, hot pepper flakes, thyme, vegetable broth, swiss chard, garlic, olive oil, fresh lemon juice, shredded mozzarella and parmesan
How to make Vegetarian cassoulet Recipe:
1.Cooking the Onion and Fennel:
In a Dutch oven or large non-stick pot, heat the olive oil over medium. Add fennel, onion and thyme and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
2.Wilting the Greens:
Begin adding handfuls of the swiss chard (approximately 3 batches), cooking and stirring until all leaves wilt.
2.Adding the Broth and Beans:
Next, add the beans and broth and stir to combine. Bring broth to a boil, then turn heat to low and simmer, mashing some of the beans with a large spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
4.Finishing Touches:
Off the heat, stir in the lemon juice. Season with salt and pepper. Then add the mozzarella and Parmesan and let cheese melt.
Divide among shallow bowls and serve with toasted gluten free bread for dunking.
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Recipe Information:
| Prep Time 25minutes mins | Cook Time 17minutes mins | Total Time 42minutes mins | Cuisine: vegetarian |
| Servings: 4 servings | Calories 341 kcal | Resting Time 15minutes mins | Course Main Course |
FAQs About Vegetarian Cassoulet:
Q: Do I have to cook the Cannellini beans myself, or can I used canned?
A: Absolutely you can use canned. If you do, be sure to drain them well.
Q: Do I need to use the full amount of olive oil?
Yes, if you want the results we’re going for, which is for the consistency to mimic that of a classic cassoulet as closely as possible. The oil and the long cooking time are what make it so rich and creamy, and utterly delicious.
Q: Do the vegetables become soggy with the long cooking time?
A: Nope!
conclusion:
It’s incredibly satisfying, not only to eat, but to cook as well. Your home will be filled with the delicious scent of fresh herbs.Their creamy texture is one of the keys to the comfort in this dish. Vegetarian Cassoulet takes a good amount of time to make, and every minute is worth the results. I hope you enjoy every last bite of this amazing vegetarian comfort food
