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This cassoulet is wonderful to make and comes together in one pot!

Cassoulet [Vegan]

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Serves

3

What Ingredients Do You Need To Make 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

    • Grains

    • 3 cups cooked brown rice

    Toppings

    • Chopped parsley

How To Make Cassoulet [Vegan]

To Make the Cassoulet:
  1. 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.
  2. 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.
  3. Serve immediately over the rice and top with the parsley.

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


    About The Author

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    Debbie Adler

    See My Recipes

    In 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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