Vegan Cassoulet Recipe


Nutrition

Cal/Serving: 571
Daily Value: 29%
Servings: 6

Balanced, High-Fiber
Vegetarian
Fat16g25%
Saturated3g15%
Carbs88g29%
Fiber9g36%
Sugars9g0%
Protein15g30%
Cholesterol48mg16%
Sodium1434mg60%
Calcium431mg43%
Magnesium105mg26%
Potassium819mg23%
Iron6mg34%
Zinc3mg19%
Phosphorus351mg50%
Vitamin A3539IU71%
Vitamin C40mg67%
Thiamin (B1)1mg41%
Riboflavin (B2)1mg33%
Niacin (B3)5mg27%
Vitamin B60mg21%
Folic Acid (B9)235µg59%
Vitamin B120µg3%
Vitamin D0µg0%
Vitamin E2mg8%
Vitamin K103µg129%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated5g0%
Have a question about the nutrition data? Let us know.

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2.5
Ratings12

INGREDIENTS

  • 2 cups sweet baby peas
  • 2 tablespoons chopped celery
  • 2 tablespoons chopped carrots
  • 1 1/2 cups plus 2 tablespoons chopped onion
  • 2 cups vegetable stock
  • 2 cups ground vegetable protein
  • 3 tablespoons extra-virgin olive oil
  • 1 large clove garlic, minced
  • 1/2 cup chopped fresh parsley
  • One 15-ounce can tomatoes, crushed by hand
  • 1 cup dry white wine, plus extra for basting
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 bay leaf
  • 2 cups cooked black-eyed peas
  • 2 cups drained hominy
  • 4 cups cornbread crumbs, toasted in olive oil

DIRECTIONS

Preheat the oven to 350 degrees. 

In a small saucepan, heat 1 tablespoon of the olive oil over medium heat and sauté the peas, celery, carrots, and 2 tablespoons of the onion for 2 minutes. Add the vegetable stock and simmer until the peas are tender, about 20 minutes. Set aside.

While the peas are simmering, heat the olive oil in a large Dutch oven over medium heat and brown the vegetable protein. Add the chopped onion, garlic, and parsley, and cook over medium-low until the onion becomes translucent, about 6-7 minutes. Add the tomato sauce, wine, salt, pepper, and bay leaf and bring to a boil. Reduce the heat and add the drained beans, simmered peas, and hominy and stir well. Sprinkle the top with the toasted cornbread crumbs and bake at 350 degrees for 15 minutes, then reduce the heat to 325 and bake for another 20 minutes. While the cassoulet is baking, baste the cornbread crust with a few spoonfuls of white wine to keep it moist.
 

Recipe Details

Servings: 6

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