Vegan Cassoulet

Ingredients

• For the Cassoulet:
• 2 Tbsp olive oil
• 1 onion, chopped
• 4 carrots, peeled and sliced
• 1 small fennel bulb, sliced
• 8 oz button mushrooms, cleaned and sliced
• 6 garlic cloves
• 1 Tbsp Piquant Post Herbes de Provence
• 2 15 oz cans white beans, drained and rinsed
• 2 Tbsp tomato paste
• 1 cup tomato sauce
• 3/4 cup water + more as desired
• Salt and pepper to taste
• For the Topping:
• 1 cup bread crumbs
• 1 Tbsp nutritional yeast
• To Serve:
• Toasted bread, fresh parsley and basil