Vegetarian Cassoulet Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Vegetarian Cassoulet Recipe). This is a vegetarian version of the traditional French dish. If you are home while this is cooking, give the beans a stir every couple of hours.

Brief

Prep 20 mins

Cook: 9hrs

Total: 9hrs20 mins

Servings: 8

Yield: 8 servings

Vegetarian Cassoulet Recipe

Ingredients

2 tablespoons olive oil

1 onion

2 carrots

peeled and diced

1 pound dry navy beans

soaked overnight

4 cups mushroom broth

1 cube vegetable bouillon

1 bay leaf

4 sprigs fresh parsley

1 sprig fresh rosemary

1 sprig fresh lemon thyme

chopped

1 sprig fresh savory

1 large potato

peeled and cubed

Corn Dip

Main Dish

Directions

Step 1

Heat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender.

Step 2

In a slow cooker combine beans carrots and onion mushroom broth bouillon and bay leaf. Pour in water if necessary to cover ingredients with water. Tie together parsley rosemary thyme and savory and add to the pot. Cook on Low for 8 hours.

Step 3

Stir in potato and continue cooking for 1 hour. Remove herbs before serving.

Nutritional Information

Vegetarian Cassoulet Recipe

Servings Per Recipe:8

Calories: 278.7

% Daily Value *

Protein: 15.3g 31%

Carbohydrates: 47.2g 15%

Dietary Fiber: 16g 64%

Sugars: 4.5g

Fat: 4.4g 7%

Saturated Fat: 0.6g 3%

Vitamin A Iu: 3736.7IU 75%

Niacin Equivalents: 4.8mg 37%

Vitamin B6: 0.4mg 27%

Vitamin C: 31.5mg 53%

Folate: 240.9mcg 60%

Calcium: 117.4mg 12%

Iron: 4.5mg 25%

Magnesium: 120.4mg 43%

Potassium: 1014.5mg 28%

Sodium: 140.8mg 6%

Thiamin: 0.4mg 44%

Calories From Fat: 40

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.