White Bean Cassoulet | Plant-Based Recipes

Ingredients

• 1/4 cup gluten free panko breadcrumbs
• 2 tbsp vegan parmesan
• 4 oz cremini mushrooms, trimmed and cut into 1/4-inch slices
• 1 tbsp smoked paprika
• 2 carrot, peeled and thinly sliced into rounds
• 1 celery stalk, trimmed and thinly sliced
• 1 yellow onion, peeled and diced
• 2 garlic cloves, peeled and minced
• 13.4 oz cannellini beans, drained and rinsed
• 2 tsp vegetable broth concentrate
• 1 tbsp tomato powder
• 1 tbsp apple cider vinegar
• 1/4 cup vegan basil pesto
• 5 tsp olive oil (from your kitchen)
• Salt (from your kitchen)
• Pepper (from your kitchen)