Leek and Bean Cassoulet with biscuits

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 441.6
  • Total Fat: 14.4 g
  • Cholesterol: 4.8 mg
  • Sodium: 752.2 mg
  • Total Carbs: 66.9 g
  • Dietary Fiber: 8.9 g
  • Protein: 11.0 g

View full nutritional breakdown of Leek and Bean Cassoulet with biscuits calories by ingredient


from Veganomicon from Veganomicon
Number of Servings: 6


    2 Yukon gold potatoes
    3 cups veggie broth
    3 tbs cornstarch
    2 tbs olive oil
    2 leeks, washed and sliced thin (2 cups)
    1 small onion, diced medium
    1.5 cups carrots, diced 1/2 inch
    2 garlic cloves
    1 tbs. fresh thyme, chopped
    several pinches fresh ground pepper
    .5 tsp. salt
    .75 c. frozen peas
    1 can anvy beans, drained and rinsed

    .75 c. plain soy milk
    1 tsp. apple cider vinegar
    1.5 c. all purpose flour
    2 tsp. baking powder
    .25 tsp. salt
    .25 c. vegan shortening


Preheat oven to 425
boil potatoes 10 min.
chop veggies.

Mix biscuit dry ingredients and add cider to soy milk in small bowl

add cornstarch to veggie broth and set aside
saute leeks, onions, and carrots in oil until soft and starting to brown ~10 minutes
add garlic, thyme, salt and pepper and saute 1 minute
add potatoes and peas and heat until warm
add veggie broth mixture and bring to boil.
Cook 7 minutes - should thicken
Meanwhile make biscuits

Add wet to dry ingredients and knead with floured hands until not sticky

pinch off golf ball sized biscuits and place 1" apart on top of stew.

Bake for 15 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user ARCTICALLIE.