Vegetarian Cassoulet
In this protein-packed vegetarian version of the French bistro classic, tangy leeks and a garlic-herb bread-crumb topping mean that you won’t miss the sausage and duck that you’d find in a traditional cassoulet. Best of all, this one-pot wonder takes considerably less time to assemble and cook than a meat-lover’s cassoulet. For an easy flavor boost, substitute vegetable broth for the water, and add a can of fire-roasted tomatoes.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
FOR CASSOULET
FOR GARLIC CRUMBS
Preparation
MAKE CASSOULET
Step 1
Halve the leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.
Step 2
Cook the leeks, carrots, celery, and garlic in the oil with the herb sprigs, bay leaf, cloves, and salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in the beans, then the water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
MAKE GARLIC CRUMBS
Step 3
Preheat the oven to 350°F, with the rack in the middle.
Step 4
Toss the bread crumbs with the oil, garlic, and salt and pepper in a bowl until well coated. Spread in a baking pan and toast in the oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
Step 5
Cool the crumbs in the pan, then transfer to a bowl and stir in the parsley.
SERVE CASSOULET
Step 6
Discard the herb sprigs and bay leaf, and mash some of the beans in the pot with a potato masher or back of a spoon to thicken the broth. Season with salt and pepper. Sprinkle with garlic crumbs and serve.
