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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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