Becoming a vegan is increasingly popular as more and more people are becoming health concious.

Finding delicious vegan recipes is another matter.

I found the following recipe and it sounded so good I gave it a try.

I was impressed and it turned out quite well.

It is definitely a recipe I will make again and recommend for those who are trying for a more healthy choice. It is very filling so can be used as a main dish or as a side dish.

Vegatarian Cassoulet

3 medium leeks (white and pale green parts only), rinsed and drained well

4 medium carrots, halved lengthwise and cut into 1-inch wide pieces

3 stalks of celery, cut into 1-inch wide pieces

4 garlic cloves, chopped

1/4 cup olive oil

4 sprigs fresh thyme

2 sprigs fresh parsley

1 bay leaf

1/8 teaspoon ground cloves

3 (15 oz.) cans cannellini beans, drained and rinsed

1 quart water

For garlic crumbs:

4 cups coarse bread crumbs from a baguette

1/3 cup olive oil

1 tablespoon chopped garlic

1/4 cup chopped fresh parsley

Halve leeks lenghwise and cut crosswise into 1/2-inch pieces. Cook leeks, carrots, celery and garlic in olive oil with herb sprigs, bay leaf, cloves and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally until softened and golden, about 15 minutes. Stir in beans, then water, and simmer partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.

Make garlic crumbs while cassoulet simmers. Pre-heat oven to 350 degrees with rack in the middle. Toss bread crumbs with oil, garlic and 1/4 tsp. salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12-15 minutes. Cool crumbs in pan, then return to bowl and stir in parsley.

Finish cassoulet. Discard herb sprigs and bay leaf. Mash some of the beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

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