Herb-Roasted White Bean and Vegetable Cassoulet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted White Bean and Vegetable Cassoulet

YOUR SOLIN GENERATED RECIPE

Herb-Roasted White Bean and Vegetable Cassoulet

A comforting and hearty cassoulet that celebrates the rich flavors of white beans and tempeh combined with fresh garden vegetables and aromatic herbs. This dish offers a delightful blend of textures and flavors, from the creamy beans and firm tempeh to the tender-roasted vegetables, all enhanced with a drizzle of olive oil and a fragrant herb medley.

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NUTRITION

519kcal
Protein
35.7g
Fat
15g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

1 cup white beans (cooked)

3 ounces tempeh (diced)

1 medium carrot (diced)

1 stalk celery (chopped)

1 small yellow onion (sliced, about half)

2 cloves garlic (minced)

1/2 cup diced tomatoes

1 teaspoon olive oil

1 teaspoon fresh thyme

1 teaspoon fresh rosemary

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Rinse and drain the white beans if using canned, and set aside.

  • 3

    In a bowl, toss the diced tempeh with a pinch of salt, pepper, thyme, and rosemary.

  • 4

    Heat a small skillet over medium heat with the olive oil and lightly sauté the tempeh until the edges turn golden brown, about 3-4 minutes. Remove and set aside.

  • 5

    In a large oven-safe dish, combine the white beans, sautéed tempeh, diced carrot, chopped celery, sliced onion, minced garlic, and diced tomatoes.

  • 6

    Sprinkle additional thyme and rosemary, and season with salt and pepper to taste.

  • 7

    Cover the dish with foil and roast in the preheated oven for about 25-30 minutes until the vegetables are tender and the flavors meld together.

  • 8

    Remove the foil in the last 5 minutes of roasting to allow a slight crisping of the top.

  • 9

    Serve warm and enjoy your hearty herb-roasted cassoulet.

Herb-Roasted White Bean and Vegetable Cassoulet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted White Bean and Vegetable Cassoulet

YOUR SOLIN GENERATED RECIPE

Herb-Roasted White Bean and Vegetable Cassoulet

A comforting and hearty cassoulet that celebrates the rich flavors of white beans and tempeh combined with fresh garden vegetables and aromatic herbs. This dish offers a delightful blend of textures and flavors, from the creamy beans and firm tempeh to the tender-roasted vegetables, all enhanced with a drizzle of olive oil and a fragrant herb medley.

NUTRITION

519kcal
Protein
35.7g
Fat
15g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

1 cup white beans (cooked)

3 ounces tempeh (diced)

1 medium carrot (diced)

1 stalk celery (chopped)

1 small yellow onion (sliced, about half)

2 cloves garlic (minced)

1/2 cup diced tomatoes

1 teaspoon olive oil

1 teaspoon fresh thyme

1 teaspoon fresh rosemary

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Rinse and drain the white beans if using canned, and set aside.

  • 3

    In a bowl, toss the diced tempeh with a pinch of salt, pepper, thyme, and rosemary.

  • 4

    Heat a small skillet over medium heat with the olive oil and lightly sauté the tempeh until the edges turn golden brown, about 3-4 minutes. Remove and set aside.

  • 5

    In a large oven-safe dish, combine the white beans, sautéed tempeh, diced carrot, chopped celery, sliced onion, minced garlic, and diced tomatoes.

  • 6

    Sprinkle additional thyme and rosemary, and season with salt and pepper to taste.

  • 7

    Cover the dish with foil and roast in the preheated oven for about 25-30 minutes until the vegetables are tender and the flavors meld together.

  • 8

    Remove the foil in the last 5 minutes of roasting to allow a slight crisping of the top.

  • 9

    Serve warm and enjoy your hearty herb-roasted cassoulet.