Weeknight White Bean Cassoulet
with Smoky Mushrooms
Cassoulet is an unctuous white bean stew from southern France. Rich, smoky mushrooms costar in this cozy casserole in the place of braised meat. Crispy parmesan breadcrumbs and sweet basil pesto top off this family-style, one-skillet dinner.
Nutrition (per serving)
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INGREDIENTS
- 1/4 cup gluten free panko breadcrumbs
- 2 tbsp vegan parmesan
- 4 oz cremini mushrooms, trimmed and cut into 1/4-inch slices
- 1 tsp smoked paprika
- 2 carrots, peeled and thinly sliced into rounds
- 1 celery stalk, trimmed and thinly sliced
- 1 yellow onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 13.4 oz cannellini beans, drained and rinsed
- 2 tsp vegetable broth concentrate
- 1 tbsp tomato powder
- 1 tbsp Champagne vinegar
- 1/4 cup vegan basil pesto
- 5 tsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Heat 2 tsp olive oil in medium nonstick skillet over medium-high heat. Add breadcrumbs and parmesan and toast until lightly browned, 3 to 5 minutes. Transfer to small bowl and set aside. Add mushrooms and ¼ tsp salt to same skillet and cook until well-browned, 6 to 8 minutes. Add just 1 tsp smoked paprika and stir to combine. Transfer to small plate and cover to keep warm. Wipe skillet clean. (4-servings: use 4 tsp olive oil, ½ tsp salt, 2 tsp smoked paprika) (TIP: For 4-servings, use large nonstick skillet.)
Heat 1 tbsp olive oil in same skillet over medium-high heat. Add carrot and celery and cook for 3 minutes. Stir in onion, garlic, and a pinch of salt and pepper and cook until softened and beginning to brown, 3 to 5 minutes. (4-servings: use 2 tbsp olive oil)
Stir in cannellini beans, broth concentrate, tomato powder, vinegar, and ½ cup water to skillet. Bring to a boil, cover, and reduce heat to medium-low. Cook until slightly thickened, 13 to 15 minutes. (4-servings: use 1 cup water)
Top cassoulet with pesto and with smoky mushrooms. Sprinkle with breadcrumbs and serve family-style. Bon appétit!
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