Do you have a bottle of white wine languishing in the corner of your cupboard? Well, who doesn’t? Add a cup of it to this exotic dish, mix it with mushrooms and cannellini beans, and you’ll end up with something truly special.
Our hearty offering is both inexpensive and incredibly easy to make. It’s great for a chilly, not-quite-spring evening, and provides a good excuse to invite a few friends over to your house for dinner. You won’t actually be in France, but at least it’ll feel like it for a little while.
Vegan, Gluten-Free Cannellini and Mushroom Cassoulet
5 tablespoons olive oil
1 pound cremini mushrooms, chopped into quarters
1 medium-sized yellow onion, chopped
4 garlic cloves, diced
2 tablespoons gluten-free flour (you can use most any kind, but we used brown rice flour, with good results).
1 cup white wine (Make certain it’s vegan! Check www.barnivore.com to be sure).
2 cans cannellini beans, washed and rinsed
1/2 cup vegetable broth
1 cup shredded kale
2 tablespoons lemon juice
1/2 cup gluten-free panko breadcrumbs (check labels to be sure).
2 tablespoons freshly grated lemon zest
sea salt and fresh ground pepper to taste
|Don't you just hate being bombarded with videos and ads before you get to the recipe?
We don't do that, we're here to share recipes with you, and will never put you through an ad gauntlet. That said, it does cost us money to run the site, so if you like something you found here, please consider throwing us a dollar or two to support us!
Pour four tablespoons of the olive oil into a large frying pan (make sure it’s really big!) Heat the oil, then add the onions, garlic, mushrooms, and a pinch of salt and pepper. Fry at medium heat setting until mushrooms turn slightly brown and begin to soften.
In a small bowl, mix together a slurry of the flour and half the white wine. When it’s smooth, pour into the frying pan with the mushroom/onion/garlic mixture. Add the beans, then the rest of the wine and the vegetable broth, stirring continuously.
Turn off the heat and add the kale, allowing the residual heat to wilt it slightly. Sprinkle in the lemon juice and add another dash of salt and pepper, if desired.
In a separate bowl, combine the panko crumbs, grated lemon zest, 1 tablespoon olive oil, and another pinch of salt and pepper. Pour the mushroom mixture into a large baking pan or casserole dish and cover with the panko mixture, spreading the crumbs evenly.
Bake at 375 degrees for approximately 20 minutes. Scoop contents with spatula, ladle onto plates, and serve! Pairs well with a side salad, some gluten-free rolls, and more of that delicious white wine. This hearty dish serves 4-6 ravenous guests! It will keep well in your refrigerator, securely covered, for up to 3 days. It’ll taste even better reheated tomorrow! Stay warm, and remember — spring will be here before you know it.
|Don't you just hate it when you are looking for a recipe, and you have to scroll through dozens of pages before you get to the recipe way down at the bottom of the page?
That's because they are trying to make money off you and Google requires it. We don't care - we're here to share recipes with you, and will never make you scroll through several pages only to get to what you want - the recipe. That said, it does cost us money to run the site, so if you like something you found here, please consider donating to support The Happy Gluten Free Vegan!
Note: We sometimes include Amazon links which provide us a bit of revenue and they don't affect your Amazon prices at all - this helps us keep the HGFV site free for everyone!