Vegan Cassoulet
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 7 ozs Cauliflower
- 3 Tbsps olive oil
- 3 carrots (sliced)
- 1 onion (chopped)
- 2 cloves garlic cloves (finely chopped)
- 12 cherry Tomatoes
- 21 ozs canned cannellini beans (drained)
- 14 ozs small potatoes (halved)
- 2 sprigs thyme
- 1 cup tomato passata
- ⅜ cup vegetable stock
- salt
- freshly ground peppers
- freshly grated Nutmeg
- Chili powder
Preparation steps
1.
Blanch the cauliflower florets for 5 minutes in a pan of boiling salted water. Drain well.
2.
Heat the oil in a large pan and gently cook the carrots and onions for 2 minutes, then add the cauliflower and garlic. Cook for a few minutes, , then add the tomato puree and vegetable stock. Bring to a boil, reduce the heat, cover and simmer for 5 minutes.
3.
Place the cherry tomatoes in boiling water for 1 minute then lift out and drain.
4.
Add the beans potatoes and thyme to the pan and simmer for 4-5 minutes. Season to taste with salt, pepper, nutmeg and chilli powder.
5.
Put into warm serving bowls and serve with the cherry tomatoes and thyme.
