Oven-baked vegetarian cassoulet
Vegetarian oven cassoulet - A savory recipe for vegetable lovers
If you're looking for a delicious vegetarian recipe that will delight your taste buds, vegetarian cassoulet is the perfect choice. This traditional French dish, reinterpreted without meat, will bring you rich flavors and a unique aroma, ideal for a family meal or a dinner with friends. The total preparation time is approximately 2 hours, and this recipe serves 4-6 portions.
Ingredients:
- 10 tablespoons of olive oil
- 2 large onions, finely chopped
- 2 stalks of celery, finely chopped
- 4 cloves of garlic, crushed
- 400 g canned chopped tomatoes
- 1 teaspoon of brown sugar (to balance the acidity of the tomatoes)
- 1 tablespoon of fresh tarragon, chopped
- 600 ml vegetable broth (preferably homemade for a more intense flavor)
- 1 zucchini, peeled and diced
- 3 carrots, peeled and chopped
- 1 medium celery root, roughly chopped
- A handful of fresh parsley, chopped
- 400 g canned or cooked beans
- 85 g breadcrumbs
Preparation instructions:
1. Preparing the vegetable base: In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the onions and celery, cooking for about 5 minutes until they become translucent. This step is essential for developing an aromatic base.
2. Adding garlic and tomatoes: Incorporate the crushed garlic and let it sauté for a minute, being careful not to burn it. Then, add the chopped tomatoes, brown sugar, and tarragon. Mix well and let it simmer on low heat for 30 minutes until the sauce becomes concentrated and aromatic.
3. Including the vegetables: After 30 minutes, add the zucchini, carrots, and roughly chopped celery. Pour in the rest of the olive oil, season with salt and pepper to taste. Mix everything and transfer the mixture to a heatproof dish.
4. Preparation and baking: Preheat the oven to 160 degrees Celsius. Cover the dish with aluminum foil and bake the vegetables for 30 minutes. This step will help the vegetables soften and the flavors combine.
5. Finalizing the dish: Once the vegetables are baked, remove the dish from the oven and add the beans, mustard, and chopped parsley. Mix the ingredients well to distribute them evenly.
6. The crunchy topping: In a small bowl, mix the breadcrumbs with a little parsley and tarragon. Sprinkle this mixture over the vegetable composition and drizzle with the remaining 2 tablespoons of olive oil. This topping will provide a crunchy and delicious texture.
7. Final baking: Put the dish back in the oven, without foil, and bake for 50 minutes until the breadcrumbs become golden and crunchy.
Serving: The vegetarian cassoulet is served warm, ideally alongside a fresh green salad or crusty bread. You can add a drizzle of olive oil on top for extra flavor.
Helpful tips:
- You can experiment with other seasonal vegetables, such as bell peppers or eggplants.
- If you prefer a spicier taste, you can add a chopped chili pepper or spices like paprika or cumin.
- This recipe is ideal for preparing in advance; the flavor gets even better the next day.
Enjoy this vegetarian oven cassoulet, a simple and refined recipe that perfectly combines textures and flavors!
Ingredients: 10 tablespoons olive oil, 2 onions, 2 stalks of celery, 4 cloves of garlic, 400 g tomatoes, 1 teaspoon brown sugar, 1 tablespoon tarragon, 600 ml vegetable broth, 1 zucchini, 3 carrots, 1 celery root, parsley, 400 g beans, 85 g breadcrumbs
