Crock Pot Vegan Bean Cassoulet

"This recipe is adapted from magpie diner's recipe #373286, created as a crock pot recipe for the French Love Affair Challenge in ZWT8. All of magpie diner's lovely flavors come through here, but in a 'fix it in the morning and forget it 'til the evening' meal!"
 
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Ready In:
6hrs 15mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Slice the onions, about 1/4" thick. Chop the carrots, celery, and potatoes into 1/2" pieces. Slice the garlic.
  • Put the onions, carrots, celery, potatoes, garlic and beans into the crock pot and stir to combine. Add herbes de provence, salt, pepper, and bay leaf and stir again.
  • Pour tomatoes (undrained) and broth over the veggies in the pot.
  • To make the bread crumb topping - combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled. Sprinkle half of the bread crumbs on top of the crock pot mixture.
  • Cover and cook on low heat 6-8 hours.
  • Just before serving, saute remaining bread crumbs in a dry skillet until lightly toasted. Stir the cassoulet, then top with the toasted bread crumbs.

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Reviews

  1. This didn't go over very well. There's no problem with the recipe - the proportions are perfect. One child hated it, one child LOVED it, Dh & I liked it. The fresh bread crumbs were a huge hit. (I think they're just missing the pork fat). Made for Aussie Swap 1/13.
     
  2. This was pretty good for a vegetarian meal night - I think next time I'll add more carrots but I think maybe vegan crumbles or real pork sausage (but then it wouldn't be vegan anymore) would really add something to this dish. Thanks for sharing!
     
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