Vegan Cassoulet
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- 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.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
