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

Cassoulet [Vegan]

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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
  • Grains

    • 3 cups cooked brown rice


    • Chopped parsley

How to Prepare 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.

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