By Judy’s Journey Hawaii
Vegan Cassoulet
4 steps
Prep:15minCook:40min
This hearty bean dish is easy to prep and cook. For a video available on Instagram at judy.sjourneyhawaii.
Updated at: Thu, 17 Aug 2023 05:16:27 GMT
Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
21
High
Nutrition per serving
Calories336.1 kcal (17%)
Total Fat2 g (3%)
Carbs63 g (24%)
Sugars6.4 g (7%)
Protein19.6 g (39%)
Sodium432.4 mg (22%)
Fiber16.3 g (58%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 tspolive oil
0.5red onion
chopped
0.5yellow peppers
or green, chopped
4 clovesgarlic
chopped
1carrot
chopped
3 ribscelery
1jalapeno
chopped
1 bunchrainbow chard
stems and leaves chopped
1 tspherbs de provence
1 tspcrushed rosemary
1 tsporegano
¼ tspcrushed red pepper
¾ cupred wine
28 ozfire roasted diced tomatoes
no salt added
3 cansbeans
no salt added
2 cupsno salt added vegetable broth
Instructions
Step 1
Chop all vegetables. Heat a oil in a pot or dutch oven, and add the onion, peppers and garlic. Saute until soft, then add the veggies, including the stems of the chard. Continue cooking, after the veggies soften, stir in the spices and wine. Allow the wine to cook down some, then add in the fire roasted tomatoes and beans.
Step 2
Pour in the vegetable broth, and simmer for 20 minutes.
Step 3
Add in the leaves of the chard, simmer for 5 minutes.
Step 4
Serves with crusty bread and top with cilantro.
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