Log in to your account to save this recipe, or create an account and start building out your cookbook
Cooking 101
Vegan cassoulet, you say? If you’re unfamiliar with the classic French dish, it has a bean base, usually braised with a variety of sausages and other pork products. Our vegan version is herby, light, and packed with green veggies, but if you wanted to add your favorite plant-based sausages, we absolutely support that!
Chef Tip: This recipe is super simple, just make sure to half the brussels sprouts so you have surface area for a quick sear before you add the other ingredients.
Olive oil
5 cloves garlic, sliced
2 cups brussels sprouts, quartered
2 15oz cans cannellini beans, drained and rinsed
2 cups kale, roughly chopped
1 15 oz can diced tomatoes
1 cup veg stock
¾ cup vegan breadcrumbs
Preheat your oven to 400. In an ovenproof skillet, over medium-high heat, sauté the garlic in a glug of olive oil until tender
Add your brussels sprouts and let them cook for a minute or two, then stir in a half pouch of the Chimichurri
Add the beans and kale. Stir till the kale is almost wilted, then add the diced tomatoes and pour stock to cover the beans ensuring that the kale is well submerged in the liquid. Bring to a simmer
Meanwhile, in a medium bowl, combine the rest of the Chimichurri with the breadcrumbs until the mixture feels like wet sand
Once the beans are simmering and the liquid is almost absorbed, evenly spread a thin layer of breadcrumbs on top of the beans. Finish cooking in the oven until the breadcrumbs are a deep, golden brown
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
Get a convenient list of ingredients to pick up everything you need for this recipe.
By giving us your phone number you agree to receive recurring automated marketing text messages (e.g. cart reminders) at the phone number provided. Consent is not a condition to purchase. Msg & data rates may apply. Msg frequency varies. Reply HELP for help and STOP to cancel.
1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
You may have seen this term in our Knife Skills video, it refers to the style of cutting ingredients into small cubes or squares. The sizes range from large dice (three quarter inch) to small dice (about one quarter inch).
French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.
You haven’t added anything to your cart yet.
Browse Products
