Saturday, 5 May 2012

Vegan Cassoulet

I was inspired to make a Vegan Cassoulet after I had bought some Russian Red Kale

I love vegetables that are rich and vibrant colours, makes me instantly think they will be super tasty and full of nutrients!

Into the Cassoulet went...
  • A bunch of Red Russian Kale (chopped)
  • A tin of cannellini beans
  • A few chopped carrots
  • Chopped onion (red or white)
  • A jar of chopped artichoke hearts
  • Garlic
  • A tin of chopped tomatoes
  • Around 400ml of vegetable stock
  • Breadcrumbs

First of all chop up any of the veg that needs to be chopped.  Then fry off the onion and garlic in some olive oil, in a large stock pot.
Once the onions are brown and soft add the chopped carrots, after about 5 minutes add the artichokes and chopped kale.
Add some dried oregano and thyme to the pot.
Add the chopped tomatoes and stock to the pot and scrape the bottom of the pan to release any bits stuck (these are full of lovely flavour.)
Next bring pot to the boil and after simmer for at least 15 minutes with the lid on and then with the lid off until liquid has reduced by half.
After these the cannellini beans can be stirred in.  If you like to season with salt and pepper, now is the time to do so.
The contents of the pot can now be transferred to a baking dish and cover the top with breadcrumbs.
Now pop in the oven (pre-heated to 150 C) and bake for 1 hour and after an hour cover with foil and bake for a further 30 minutes.
If you can wait another 10-20 minutes (I couldn't) it does well for it to rest before being served.

I served mine with balsamic roasted white asparagus but you can serve it with whatever you want!

This one is a lengthy one, so all I will say is start this one early on a Sunday afternoon so its ready for dinner :)

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