Plant-Based
Pumpkin cassoulet
1. Heat a large pan with oil and butter over medium heat. Slice and add celery and leek along with pumpkin and thyme. Cook, stirring, for 5 minutes.
2. Dice squash and capsicum, slice kale leaves. Add to the pan as you go along with stock cube, tomato paste and flour. Stir to combine.
3. Pour in crushed tomatoes and 1 tin of water. Simmer, covered, for 10-15 minutes, or until pumpkin is tender.
4. Dice bread into 3cm pieces (use to taste). Heat a large pan with oil over medium heat, add garlic and bread pieces. Cook, tossing occasionally until bread is golden and crisp on all sides (see tip!).
5. Serve cassoulet topped with crunchy bread and more fresh thyme if desired.
Tip!
Heat oven to 200°C and cook croutons on a tray for 5 minutes if preferred.
2. Dice squash and capsicum, slice kale leaves. Add to the pan as you go along with stock cube, tomato paste and flour. Stir to combine.
3. Pour in crushed tomatoes and 1 tin of water. Simmer, covered, for 10-15 minutes, or until pumpkin is tender.
4. Dice bread into 3cm pieces (use to taste). Heat a large pan with oil over medium heat, add garlic and bread pieces. Cook, tossing occasionally until bread is golden and crisp on all sides (see tip!).
5. Serve cassoulet topped with crunchy bread and more fresh thyme if desired.
Tip!
Heat oven to 200°C and cook croutons on a tray for 5 minutes if preferred.
1 tbsp oil, for cooking
20g butter
2 celery sticks
1/2 leek
500g diced pumpkin
1/2 packet thyme, leaves
4 yellow squash
1/2 yellow capsicum
1/2 bunch kale
1 vegetable stock cube
1 tbsp tomato paste
1 tbsp flour (of choice)
400g crushed tomatoes
1 sourdough loaf
3 tbsp olive oil
2 garlic cloves, crushed
salt and pepper, for seasoning
20g butter
2 celery sticks
1/2 leek
500g diced pumpkin
1/2 packet thyme, leaves
4 yellow squash
1/2 yellow capsicum
1/2 bunch kale
1 vegetable stock cube
1 tbsp tomato paste
1 tbsp flour (of choice)
400g crushed tomatoes
1 sourdough loaf
3 tbsp olive oil
2 garlic cloves, crushed
salt and pepper, for seasoning
