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White bean & vegetarian sausage cassoulet

6
Points®
Total Time
1 hr
Prep
15 min
Cook
40 min
Serves
2
Difficulty
Easy
This savory, satisfying cassoulet is the perfect recipe for two. And unlike traditional cassoulets, this one doesn't take hours upon hours to make. It's also easy to put together. First, the leeks, celery, carrot, sweet potato, garlic, and dried thyme are cooked until softened. Add the vegan, meatless sausage links and cook until those are browned (if you're not vegetarian, feel free to use your favorite type of sausage). Stir in vegetable broth, cannellini beans, and a bit of salt to finish it off. Simply top with a crunchy panko, butter, and garlic mixture, let it bake for about 10 minutes, and your delicious cassoulet is ready to serve to you and your special someone.

Ingredients

Cooking spray

1 spray(s)

Low sodium vegetable broth

2 cup(s)

Tomato paste

2 Tbsp

Olive oil

1 tsp

Uncooked leeks

1 small, white part only, chopped and rinsed well

Celery

1 rib(s), medium, chopped

Carrots

1 medium, chopped

Uncooked sweet potato

½ cup(s), diced (about 2 1/2 ounces)

Garlic

1½ clove(s), minced, divided

Dried thyme

¼ tsp

Meatless sausage

2 link(s), Italian-style, vegan, cut into 1/4-inch-thick slices

Canned cannellini beans

½ cup(s), (white kidney), rinsed and drained

Table salt

¼ tsp

Panko breadcrumbs

¼ cup(s)

Unsalted butter

1 tsp, melted

Instructions

  1. Preheat oven to 400°F. Coat 1-quart gratin dish or baking dish with nonstick spray.
  2. In medium saucepan over medium-high heat, place broth and bring to boil. Boil broth until reduced to 11⁄2 cups, 7 to 8 minutes. Remove from heat and whisk in tomato paste; set aside.
  3. In medium nonstick skillet over medium heat, warm oil. Add leek, celery, carrot, sweet potato, 1 garlic clove, and thyme; cook, stirring occasionally, until vegetables are slightly softened, about 4 minutes. Stir in sausages and cook until they start to brown, about 3 minutes. Pour in broth and bring to simmer. Cook, stirring occasionally, until sweet potato is tender, 4 to 5 minutes. Add beans and salt; cook 2 minutes. Transfer to prepared baking dish.
  4. In cup, combine breadcrumbs, butter, and remaining 1⁄2 garlic clove and mix well. Sprinkle over bean mixture in even layer. Bake until filling is bubbly and top is golden and crisp, 10 to 11 minutes. Let cool 5 minutes before serving.
  5. Serving size: 1/2 of casserole, about 1 3/4 cups

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