Want to Know How to Prepare Tasty Vegan Bean Cassoulet?

Looking for a delicious vegan meal to make your family this festive season? Look no further. We know you are going to spend some time bonding with family and this will be a good meal for you to share.

This cassoulet is very adaptable. There are a couple of ways in which you could make it.  All you have to do is add some personal preferences and the meal suits your taste.

See, some of us would love more veggies in our diet, and this gives us the chance to add our preferences to the meal.

Great chefs such as Julia Child have had some comments to make about good cassoulets. “A good cassoulet is a fairly long process. You can prepare it in one day, but two or even three days of leisurely on-and-off cooking make it easier.” However, we may not have much this much time at our disposal, so we're sharing how to prepare a crock pot vegan bean cassoulet.

Crock Pot Vegan Bean Cassoulet

• Prep time & Cooking time: 24 hours

Ingredients

• Two tablespoons of olive oil.
• 2 minced cloves garlic.
• 4 peeled carrots. Which you will then slice into ¼ inch rounds.
• 2 cups of vegetable juice or water.
• 1 peeled turnip, then finely chopped.
• 5 small quartered shallots.
• 1 parsnip to be peeled and sliced as the carrots.
• Diced tomatoes (You may crush them and leave them undrained for best results).
• 4 cans of organic beans of your choice. Most people prefer the Great Northern variety. It is advisable to drain them and rinse them.
• 1 cup of dry white wine.
• 1 teaspoon of thyme.
• Artichoke.
• 1 bay leaf.
• 1 chopped red-bell pepper.
• 1 onion.
• Pre-cooked black eyed peas.
• 1 cup of finely chopped and unpeeled zucchini.
• Uncooked brown rice, preferably the long grain kind.
• Salt to taste.
• 3 tablespoons of toasted bread crumbs.
• Fresh minced parsley.

Procedure

On the eve:

Beans: For the beans, ensure to rinse them. But first, sort them to get rid of any tiny pebbles or the shriveled beans. Once done, put all of the beans in a bowl and then cover with the three cups of cold water. Let the beans stay overnight so they are tender. This will take you six to eight hours. The aim is to cook the beans to tender.

The following day:

• It’s morning! What to do? Drain the beans and place them in the slow cooker crock pot. You may add the red pepper, onions, broth, wine and garlic then let it cook overnight with the beans or you could add them to the mixture in the morning. The choice is yours.
• On your non-stick skilletpan, heat the olive oil. Ensure it is over medium-high heat. Add the onions while at it. Let the onions sauté until they become translucent. Even better with the non-stick pan, you are allowed to leave out the oil. This is good if you are trying to cut down on your calorie intake.
• Remember to stir in bits every few minutes to ensure they become brown and tender. You may leave this to go on for 15 minutes and then add the garlic. Keep stirring the mixture until tender.
• To the mixture, add the diced carrots and let them cook until they turn evenly brown. Do this for about 5 minutes then put the kale and let it cook until is fairly wilted. That will take you another 5 minutes. We are all about precision here.
• This is the time to add the turnip, parsnip, artichoke, shallots and any other of the kind you may feel like, say the zucchini. We have your preference at heart.
• Add to the mixture the oregano and thyme as you stir and let it cook for a few minutes. Let it cook until is sweet-smelling enough. This is your white flag to a go ahead.
• Remember our vegetable stock? It’s time for them to get into the mix too. Take your vegetable stock, wine and tomatoes and deglaze the crock pot with it. You need to keep stirring to ensure that no food is stuck at the bottom of the pot. You can also use slow cooker liners to save time with clean up! If there is some stuck at the bottom of the crock pot, use a spatula that is wooden and flat bottomed to scrape them off the bottom of the pot.
• At this point, you may add the uncooked brown rice and the tomatoes.
• Bring the mixture to a boil and reduce the heat to low before covering and simmering for a quarter of an hour. Then after, you can uncover the crock pot and turn the heat back to medium. The medium heat is meant to cook the mixture. And also reduce the liquid in the mixture by about half. This should take roughly an hour. Then cover the mixture and heat on high until the rice is tender.
• Remove the bay leaves and discard before you serve. Also remove any of the herbs that may be of hindrance to you.
• Who doesn’t love fresh garnish? Tells you the meal must be ready. Hmm. Can you feel the calling smell of dinner ready? It’s time. for garnish you may use bread crumbs and minced parsley. If you want more fat in your diet you may add melted butter and some of the olive oil on it.
• Let it cool down for about 20 minutes for it to be fairly warm enough to be eaten. You may cover the top loosely with aluminum foil.
• Then serve. Let the people enjoy.

Pro tip:

If you feel you want this to be a fat-free dish, you may opt to leave out the olive oil from the list of ingredients.

It is an excellent dish which is rich in flavor and depth and your family members will be left craving for more.

Whereas a classic cassoulet has a range of meats complementing the traditional white beans, this vegan cassoulet involves a selection of winter root veggies which are full of flavors.

This crock pot vegan bean cassoulet is good for regulating the number of calories and fat you take. If you happen to have any frozen veggies, add them during the last hour of cooking. It’s all about preparing the meal as it would taste best to you. Yes?

We hope you will love it.