Ingredients
Directions
Make the Vegan Walnut Parmesan (link below) and set aside.
Sauté the veggies: Heat a large stovetop skillet (use one that can also go in the oven for ease of transferring) over medium-high heat. Add the onions and carrots, cook until the onions start to soften, about 5 minutes, stirring often.
Add the garlic, squash, and thyme. Stir and cook for an additional minute.
Preheat the oven to 350 degrees F.
Add the kale, puréed tomatoes, veggie broth, sherry vinegar, potatoes, and beans. Bring to a boil then reduce the heat to simmer for 7–10 minutes or until the liquid is reduced by half.
Stir in ¼ cup of the parmesan cheese, reserving the remaining for later.
Cover the pan and place in the oven to bake for 45 minutes with the lid on. If you’re not using a pan that can go in the oven then transfer your veggies to a 9x13 baking dish and cover with parchment paper then foil over the parchment paper.
Once done, remove from the oven and remove the lid or parchment paper with foil. Sprinkle 1 cup of the parmesan cheese on top of the cassoulet, spreading it out evenly.
Bake for another 10 minutes with no covering.
Remove from the oven and let sit for 10 minutes before serving.
Divide between plates and sprinkle red pepper flakes on top, if desired.
Chef's Notes
Substitutions
For the onion, use yellow, white or red.
Substitute another leafy green of choice in place of kale such as spinach or collard greens.
Use organic diced tomatoes in place of crushed tomatoes if you prefer them whole.
For the potatoes, use Yukon, Russet, or red potatoes.
Prep Ahead
Make the Vegan Walnut Parmesan and store in an airtight container in the refrigerator for up to two weeks before making this dish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to one month.
Ingredients
Directions
Make the Vegan Walnut Parmesan (link below) and set aside.
Sauté the veggies: Heat a large stovetop skillet (use one that can also go in the oven for ease of transferring) over medium-high heat. Add the onions and carrots, cook until the onions start to soften, about 5 minutes, stirring often.
Add the garlic, squash, and thyme. Stir and cook for an additional minute.
Preheat the oven to 350 degrees F.
Add the kale, puréed tomatoes, veggie broth, sherry vinegar, potatoes, and beans. Bring to a boil then reduce the heat to simmer for 7–10 minutes or until the liquid is reduced by half.
Stir in ¼ cup of the parmesan cheese, reserving the remaining for later.
Cover the pan and place in the oven to bake for 45 minutes with the lid on. If you’re not using a pan that can go in the oven then transfer your veggies to a 9x13 baking dish and cover with parchment paper then foil over the parchment paper.
Once done, remove from the oven and remove the lid or parchment paper with foil. Sprinkle 1 cup of the parmesan cheese on top of the cassoulet, spreading it out evenly.
Bake for another 10 minutes with no covering.
Remove from the oven and let sit for 10 minutes before serving.
Divide between plates and sprinkle red pepper flakes on top, if desired.
