French Vegetarian Cassoulet Recipe
220kcal
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 1 red bell pepper diced
- 1 14.5-ounce can diced tomatoes
- 2 15-ounce cans white beans, drained and rinsed
- 1 cup vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 8 ounces firm tofu drained and cubed
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Measuring spoons and cups
- Can opener
Method
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic to the pot. Sauté for about 5 minutes until the onion becomes translucent.
- Add the chopped carrots, celery, and red bell pepper to the pot. Cook for another 5 minutes until the vegetables begin to soften.
- Pour in the diced tomatoes, white beans, and vegetable broth. Stir well to combine.
- Add the dried thyme, dried rosemary, and bay leaf to the pot. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, allowing the flavors to meld together.
- After 20 minutes, remove the lid and add the cubed tofu to the pot. Stir gently to incorporate the tofu into the mixture.
- Continue to cook for an additional 10 minutes to allow the tofu to heat through.
- Taste and adjust the seasoning if needed.
- 10.Remove the bay leaf from the pot before serving.
- Serve the Vegetarian Cassoulet in bowls, garnished with fresh parsley.
Nutrition
Calories220kcalCarbohydrates31gProtein12gFat5gSaturated Fat1gSodium470mgPotassium740mgFiber8gSugar5g