Vegan Cassoulet with White Beans and Roasted Vegetables

thenewbaguette.com

Francine Proulx Harvey

I've put the calories/carbs/protein/sugar in every title for quick reference for different ways of eating.

subheading: For the Cassoulet:

8 ounces mushrooms (I recommend a combo of cremini and shiitake), stemmed and quartered

2 medium carrots (about 8 ounces), peeled and cut into half-moons

1 small fennel bulb, cored and thinly sliced

4 tablespoons extra virgin olive oil, divided

½ teaspoon fine sea salt, divided

Freshly ground black pepper, to taste

1 small yellow onion, diced

4 medium garlic cloves, minced

1 teaspoon dried hardy herbs like thyme, oregano, Italian seasoning, or Herbes de Provence

1 ½ teaspoons smoked paprika

2 tablespoons tomato paste

Three 14-ounce cans white beans, drained and rinsed (or 4 ½ cups home-cooked beans)

2 cups mushroom or vegetable broth* (see note below)

subheading: For the Topping:

½ cup panko breadcrumbs*

2 tablespoons minced parsley

1 tablespoon nutritional yeast

1 tablespoon extra virgin olive oil

Pinch of salt

Directions at thenewbaguette.com

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