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This cassoulet is wonderful to make and comes together in one pot!
Cassoulet [Vegan]
Serves
3
Ingredients You Need for Cassoulet [Vegan]
- 1/4 cup coconut aminos
- 1 (8 ounce) package tempeh, cubed into ½-inch pieces
- 1 small red onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 heirloom tomatoes, chopped
- 2 carrots, diced
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup dry lentils
- 2 tablespoons mellow white miso paste
- 1 tablespoon coconut nectar
- 1 tablespoon dried thyme
- 1 1/2 cups vegetable broth
- 3 cups cooked brown rice
- Chopped parsley
Grains
Toppings
How to Prepare Cassoulet [Vegan]
To Make the Cassoulet:
- Add the coconut aminos and tempeh to a medium sauté pan over medium heat. Add the onions and cook until the onions are translucent, and the tempeh is a light golden brown, about 3 minutes.
- Add the garlic, celery, tomatoes, carrots, mushrooms, lentils, miso paste, coconut nectar, thyme, and vegetable broth to the pan, bring to a boil, reduce the heat and cover. Simmer until the lentils are cooked and the sauce thickens, about 20 minutes.
- Serve immediately over the rice and top with the parsley.
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About The Author
Debbie Adler
See My RecipesIn Debbie Adler's new cookbook, The Mediterranean Plate, you will send your tastebuds soaring to new heights with vibrant Mediterranean flavors, while simultaneously boosting your health and wellbeing with an abundance of varietal vegetables, gluten-free whole grains, life-enhancing legumes, and nourishing nuts and seeds. Debbie transforms her innovative and inspired meals and desserts with creative and fun fusion twists. You will be delighted to find Mediterranean spins on classics!
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