Meatless Monday-Autumn Cassoulet

The vegetables in the recipe are suggestions, you could use any autumn vegetables you like.

Serves 4 generously
1 can pinto beans
1 garlic bulb, divided into cloves and peeled
1 red onion, cut into chunks
400g pumpkin, peeled and cut into chunks
1/2 large beetroot, cut into chunks
100g chestnut mushrooms
1/2 celeriac, cut into chunks
1 sweet potato, cut into chunks
2 tsp organic reduced salt boullion
1 tsp rosemary
2-3 bay leaves
1 tsp oregano
Olive oil spray
1 carton chopped tomatoes in juice
For the topping 
3 thick slices cornbread/soda bread (see Meatless Monday last week-Baked beans and cornbread
2 tbsp nutritional yeast
Fresh basil leaves
Place all the vegetables in a casserole with the garlic bulbs spaced evenly between them.  Sprinkle with herbs and tuck the bay leaves among the vegetables.  Spray with olive oil and place in the oven at 200 degrees for 40 minutes until the vegetables are tender.  Add the pinto beans spreading them evenly over the vegetables.  Add the chopped tomatoes mixed with the boullion, again spreading evenly over the vegetables.
Mix the breadcrumbs with the nutritional yeast and sprinkle over the vegetables.  Return to the oven and bake for 20-30 minutes.  Serve with a green salad.

Recipe Copyright © 2014 40plusandalliswell

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