Healthy Vegetarian Cassoulet

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Healthy Vegetarian Cassoulet

 

 

 

4 sprigs fresh flat-leaf parsley

2 sprigs fresh thyme

1 bay leaf

4 tablespoons olive oil, divided

1 large onion, coarsely chopped

2 carrots, coarsely chopped

1 rib celery, coarsely chopped

4 cloves garlic, minced

One 15-ounce can Great Northern beans, drained and rinsed

One 15-ounce can diced tomatoes with juice

½ cup dry red wine

¼ teaspoon red pepper flakes

¼ teaspoon freshly ground pepper, or to taste

One 10-ounce package meatless sausage (4 sausages)

½ cup dried plain breadcrumbs

Sprigs of fresh flat-leaf parsley for garnish

 

 

Preheat the oven to 400° F. Lightly oil a 2 ½-quart baking dish.

 

Wrap the parsley, thyme, and bay leaf in a cheesecloth bag; tie with kitchen

twine (see Tip). Set aside.

 

Heat 2 tablespoons of the oil in a Dutch oven over medium heat. Add the

onion, carrots, and celery; cook, stirring occasionally, until tender, about

10 minutes. Add the garlic and cook for about 1 more minute. Stir in the

beans, tomatoes with juice, wine, red pepper flakes, pepper, and the bag of

herbs. Reduce the heat to medium-low; cover and cook for 20 minutes.

 

Meanwhile, pour ½ cup water into a nonstick skillet over medium heat. Cook

the frozen sausages, covered, for about 10 minutes; drain and cut the

sausages into 1-inch chunks. Add 1 tablespoon oil to the pan; cook the

sausages, turning them occasionally, until all sides are lightly browned,

about 5 minutes.

 

Remove the bag of herbs from the beans and discard. Transfer½ cup of the

bean mixture to a blender and puree until smooth; stir into the remaining

beans. Stir in the sausage. Taste and adjust the seasoning. Pour the mixture

into the prepared baking dish.

 

Combine the breadcrumbs with the remaining 1 tablespoon oil in a small bowl.

Spread over the top of the beans.

 

Bake the cassoulet in the preheated oven for 20 minutes, or until it is

heated through and the bread crumb topping is lightly browned.