Golden Vegetable Cassoulet With Herbed Quinoa Recipe

About this recipe

Golden Vegetable Cassoulet with Herbed Quinoa is a delightful French-inspired vegetarian lunch that combines the warmth of slow-simmered vegetables with the hearty texture of protein-packed Quorn mince. The aromatic Moroccan spices bring a touch of exotic flair to this comforting dish, while the herbed quinoa adds a refreshing brightness with parsley and lemon. Perfect for a chilly afternoon or when you crave a satisfying yet wholesome meal, this easy-to-make recipe is a wonderful way to enjoy the best of comfort food. Packed with 32g of protein per serving, this lunch not only fuels your body but also delights your taste buds. Serve it hot with the quinoa either layered underneath or on the side for a well-rounded meal that's sure to please.

Ingredients

• 100 G Jumbo Garlic 100g
• 100G Heera Black Pepper Powder 100g
• - Potts Vegetable Stock Can
• - Fresh Asian Chayote / Chow Chow
• - Jalpur Soya Chunks
• - Forest Whole Foods Organic White Quinoa
• 55G Mill & Mortar Organic Ras El Hanout, 55G
• 300G Pure Sweet Potato Starch, 300G
• 4 Pack Fresh Carrots - Pack Of 4
• 400G Greenfield Himalayan Salt Fine 400G
• 250 Ml Trs Lemon Juice 250Ml
• 1 Onion Large 1 Each
• 30G Daylesford Organic Flat Leaf Parsley
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Dice 200 g carrots, 150 g chayote squash and the onion into small cubes for even cooking.
2. 2. Mince 3 garlic cloves and set aside for later use.
3. 3. Put 60 g soya chunks in a bowl, cover with boiling water and soak for 10 minutes, then drain, squeeze out the water and chop roughly into mince-sized pieces.
4. 4. Heat 2 tbsp olive oil in a large pot over medium heat and sauté the onion until translucent, about 3 minutes.
5. 5. Add the garlic and 2 tsp ras el hanout to the pot, stirring for 1 minute to release the flavors.
6. 6. Stir in the diced carrots and chayote squash, cooking for 5 minutes until slightly softened.
7. 7. Add the soya mince to the pot and mix well with the vegetables.
8. 8. Dissolve the sweet potato starch in 100 ml of the vegetable stock and pour into the pot, followed by the remaining stock (500 ml in total).
9. 9. Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
10. 10. While the cassoulet simmers, rinse 120 g quinoa and cook it in 240 ml water for 15 minutes until the water is absorbed.
11. 11. Fluff the quinoa with a fork and toss with 1 tbsp lemon juice, 1/2 tsp salt, pepper and 10 g freshly chopped parsley.
12. 12. Check the seasoning of the cassoulet and adjust with more salt and pepper if necessary.
13. 13. Serve the cassoulet hot with the herbed quinoa on the side or layered underneath.

How to make Golden Vegetable Cassoulet With Herbed Quinoa

1. Dice vegetables, soften onion. Dice the carrots, chayote squash and onion into small cubes and mince the garlic. Sauté the onion in olive oil in a large pot over medium heat for about 3 minutes until translucent.
2. Add spice and vegetables. Stir in the garlic and Moroccan spice mix for 1 minute, then add the carrots and chayote and cook for 5 minutes until slightly softened. Mix in the vegetarian mince.
3. Thicken and simmer. Dissolve the sweet potato starch in 100ml of vegetable stock and pour it in with the remaining stock. Bring to a gentle boil, then simmer for 15 minutes, stirring occasionally.
4. Cook the herbed quinoa. Meanwhile rinse the quinoa and cook it following the packet instructions, then fluff with a fork and toss with lemon juice, salt, pepper and chopped parsley.
5. Season and serve. Check the seasoning of the cassoulet and add more salt and pepper if needed, then serve hot with the herbed quinoa on the side or layered underneath.

Frequently asked questions

How long does Golden Vegetable Cassoulet with Herbed Quinoa take?

About 55 minutes: 15 minutes of prep and 40 minutes of cooking, with the cassoulet simmering while the quinoa cooks.

Is Golden Vegetable Cassoulet with Herbed Quinoa vegetarian?

Yes, it is vegetarian. It uses mycoprotein mince, carrots, chayote and onion simmered in vegetable stock, served with herbed quinoa.

Can I use lentils instead of vegetarian mince in the cassoulet?

Yes, cooked green or brown lentils work well. Add them with the stock and simmer until the sauce thickens around them.

How do I thicken a vegetable cassoulet?

Simmer it uncovered for the last few minutes so the stock reduces. A little starch mixed with cold water, stirred in near the end, also helps.

Can I make vegetable cassoulet the day before?

Yes, the flavours deepen overnight in the fridge. Reheat gently with a splash of stock until piping hot and make the quinoa fresh if you can.