Best Crock Pot Vegan Bean Cassoulet Recipes

VEGAN CASSOULET (WHITE BEAN AND VEGETABLE STEW)

Steps:

• Pour a shallow layer of vegetable broth into a soup pot and heat. Sauté onion and garlic over high heat until onions start to become translucent, about 2 minutes.
• Add carrots, celery, and remaining broth and bring to a boil. Once boiling, reduce to medium, cover, and keep cooking until carrots are softer but still firm, about 5 minutes.
• Add half of the thyme and parsley, followed by the tomato and tomato paste, stirring to combine.
• Continue to cook until carrots are fork tender and soft, but not mushy or not falling apart, about 4 more minutes.
• Stir in beans (with liquid) until well combined and add the remaining thyme and parsley. Reduce heat to low and cook for another minute or two, just to warm the beans up a bit.
• Stir and taste, adding salt and black pepper if desired. Ladle into bowls and garnish with a thyme sprig.

SLOW-COOKER CASSOULET

Steps:

• Combine beans, crushed garlic, onion, carrots, tomatoes, thyme, bay leaves and meats in a slow cooker, and turn heat to high. (If you like, brown sausage and duck legs in a skillet before adding.) Add stock or water to cover by 2 inches. Cover and cook until beans and meats are tender, 5 to 6 hours on high heat, 7 hours or more on low.
• When done, add salt and pepper to taste, along with minced garlic. If you like, remove cassoulet from slow cooker, and place in a deep casserole; cover with bread crumbs and roast at 400 degrees until bread crumbs brown, about 15 minutes. Garnish and serve.

SLOW-COOKER VEGAN BAKED BEANS

Steps:

• Sort beans and rinse in cold water. Place beans in a large bowl; add enough water to cover by 2 in. Let stand, covered, overnight., Drain and rinse beans, discarding liquid. Transfer beans to a greased 3-qt. slow cooker. In a small bowl, combine remaining ingredients. Stir into slow cooker., Cook, covered, on low 9-10 hours or until beans are tender. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

CROCK POT VEGAN BEAN CASSOULET

Steps:

• 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.

EASY AND DELICIOUS SLOW COOKER CASSOULET

Steps:

• Heat olive oil in a large skillet over medium heat and cook bacon until crisp and brown, turning often, about 10 minutes. Remove bacon and drain on paper towels; crumble when cool. Set bacon aside.
• Cook and stir onion in the same skillet until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken pieces are browned, 5 to 8 minutes. Stir in tomato paste.
• Transfer chicken mixture to a slow cooker and stir in crumbled turkey bacon, great Northern beans, and diced tomatoes. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours. Sprinkle with parsley before serving.

VEGAN BEAN CASSOULET

Steps:

• Preheat oven to 325°F In a large skillet, sauté onion, carrot and potato in olive oil over medium-high heat 5 minutes. Add garlic, herbes de Provence, salt and pepper and sauté another minute.
• Combine vegetables with bay leaf, beans, tomatoes and vegetable broth in a large, lightly oiled casserole dish. Bake uncovered 20 minutes.
• To make the bread crumb topping - combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled.
• Remove cassoulet from oven and take out bay leaf. Raise oven temperature to 400°F (205°C). Sprinkle half the bread crumbs on top; bake another 15 minutes.
• Remove cassoulet from oven; stir bread crumb topping into beans. Top with remaining bread crumbs. Bake another 15 minutes or until topping is lightly browned. Serve immediately.