Spring Leek Cassoulet

Name: Spring Leek Cassoulet
Ingredients: 2 small leeks (about 3 cups), white and pale green parts only, sliced into thin rounds; 2 tbsp olive oil; 3 medium carrots, peeled and diced; 2 celery ribs, diced; 3 garlic cloves, minced; salt; pepper; 1 tsp dried thyme; 1 tsp dried parsley; 1 bay leaf; 3 15-ounce cans of cannellini or Great Northern beans, rinsed and drained; 4 cups water; 2½ cups gluten-free, dairy-free, egg-free breadcrumbs (I use Ian's); 3 tbsp olive oil; ¼ cup chopped fresh parsley

octofree.com

This vegan take on the famous French stew is the perfect, cozy comfort food to make on an early spring day, when there's still a chill in the air.

View full recipe on octofree.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at octofree.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Colander
Mixing bowl
Measuring cup
Dutch oven
Wooden spoon
Stove
Oven
Baking dish

Ingredients

2 small leeks (about 3 cups), white and pale green parts only, sliced into thin rounds
2 tbsp olive oil
3 medium carrots, peeled and diced
2 celery ribs, diced
3 garlic cloves, minced
salt
pepper
1 tsp dried thyme
1 tsp dried parsley
1 bay leaf
3 15-ounce cans of cannellini or Great Northern beans, rinsed and drained
4 cups water
2½ cups gluten-free, dairy-free, egg-free breadcrumbs (I use Ian's)
3 tbsp olive oil
¼ cup chopped fresh parsley