White Bean-Kale "Cassoulet" with Toasted Bread Crumbs & Lemon Sauce
- Time
- 35 min
- Serves
- 4
- Style
- Vegan auto-gluten-free
Ingredients
- 2 (15 oz) canscannellini (white kidney) beans
- 4 mediumcarrots
- 2 stickscelery
- 8 fl ozchicken or vegetable broth
- 6 clovesgarlic
- 1 bunchkale
- 2leeks
- 1lemon
- ½ cupnutritional yeast flakes
- black pepper
- extra virgin olive oil
- gluten-free bread crumbs
- parsley flakes
- rosemary, dried
- salt
- vegan mayonnaise
Cookware
- can opener
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- garlic press (optional)
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- stainless steel or cast iron skillet
- stirring spoon
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 604
- Protein
- 24g
- Carbs
- 69g
- Fat
- 29g
- Fiber
- 16g
- Sodium
- 467mg
Method
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