cup vegetable broth 1 garlic clove, minced 4 teaspoons cornstarch ½ cup white wine 2 tablespoons olive oil 2 tablespoons vegan Worcestershire sauce 2 (15-oz.) cans cannellini beans, drained 1 (15-oz.) can kidney beans, drained 1 (15-oz.) can garbanzo beans, drained 1 (4.5-oz.) jar Green Giant® Whole Mushrooms, drained ½ teaspoon dried thyme leaves 2 bay leaves
cups cubed (1-inch) French bread 2 tablespoons butter, melted
Heat oven to 350°F. In small saucepan, combine broth, garlic and cornstarch; blend well. Bring to a boil, stirring constantly. Remove from heat. Stir in wine. 2 In large bowl, combine broth mixture and all remaining cassoulet ingredients; stir to combine. Pour into ungreased 2-quart casserole. 3 Bake at 350°F. for 40 minutes. Remove from oven; remove bay leaves. Top with bread cubes; drizzle with melted butter. Return to oven; bake an additional 10 to 15 minutes or until bread is toasted.