This recipe is adapted from The Complete Vegan cookbook by the Natural Gourmet Institute.

Wonderful recipe. The rosemary really brings the dish together, so it’s best to get fresh rosemary. You can over do it with the rosemary, so just keep it under 1 Tablespoon.


  • 2-3 large carrots - Diced small
  • 1-2 large parsnips - Diced small
  • Olive oil
  • 1 Large yellow onion - Diced well
  • 3-5 cloves garlic (depending on your preference)
  • 4 roma tomatoes (or can of diced tomatoes) - Diced small
  • 1.5 cups vegetable stock
  • 1/2 tablespoon or so fresh rosemary - minced
  • 1 15 oz can of great northern beans
  • 3/4 cup panko bread crumbs
  • Fresh thyme and fresh parsley - diced (optional)


  1. Toss the carrots and parsnips in oil, salt and pepper. Then bake the carrots and parsnips at 400ºF for 15-20 minutes until lightly browned. Stirring/flipping the diced root veggies once.

  2. Once the roots are done, set the oven to 375º.

  3. While the root veggies cook, heat 1 tablespoon of olive oil in a large deep pan (Cast iron pan works great). Add the onion and saute until translucence and just about to brown. Add the garlic and cook until fragrant, about 30 seconds. Then add the tomatoes, stock, and rosemary. Bring to a boil and reduce heat to low and simmer uncovered for 10 minutes.

  4. Stir in beans and simmer uncovered for another 5 minutes. If you have a lot of liquid you can simmer or boil for longer, but leave some liquid in, it will evaporate off in the oven.

  5. In a another small bowl, combine the panko, parsley, thyme, and 2 tablespoons of olive oil. Additionally add a pinch of salt and pepper. Using your fingertips, combine the breadcrumb mixture (rubbing your fingertips together).

  6. In a 8x8-inch baking dish, combine the root veggies and onion mixture and sprinkle the panko mixture on top. Cook at 375ºF until the bread crumbs are golden-brown, about 25 minutes. You can also use the boiler to brown the bread crumbs, but they can burn quickly so keep an eye on them.