If you’ve ever craved the hearty, comforting flavors of a traditional French cassoulet but follow a vegan lifestyle, you’re in for a treat! This vegan cassoulet recipe brings all the rich, savory goodness of the classic dish without any animal products.
Combining tender white beans, smoky mushrooms, and a medley of fresh vegetables, it’s a warming, satisfying meal perfect for cozy nights in. Cassoulet is traditionally a slow-cooked casserole, and our plant-based version honors that tradition with layers of flavor and texture that will delight vegans and omnivores alike.
Whether you’re preparing for a family dinner or looking to impress at a potluck, this recipe is simple to make and deeply nourishing. Plus, it’s packed with protein and fiber, making it a complete meal.
Let’s dive into why this vegan cassoulet should be your next go-to comfort food!
Why You’ll Love This Recipe
Vegan comfort food at its finest: This cassoulet is rich, creamy, and hearty, replicating the indulgent feel of the traditional meat-based dish using plant-based ingredients.
Wholesome & nutritious: Loaded with white beans, mushrooms, and fresh herbs, it provides protein, fiber, and antioxidants to keep you fueled and satisfied.
Easy to customize: Whether you want to add more veggies, use different beans, or adjust seasoning, this recipe is versatile and forgiving.
Great for meal prep: It keeps well in the fridge and tastes even better the next day, making it perfect for leftovers or freezing.
Ingredients
- 2 cups dried white beans (cannelini or great northern beans), soaked overnight
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 10 oz cremini or button mushrooms, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 cups vegetable broth
- 1 cup crushed tomatoes
- 1/2 cup panko breadcrumbs (use gluten-free if needed)
- 2 tablespoons nutritional yeast (optional, for cheesy flavor)
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish
Equipment
- Large bowl (for soaking beans)
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or silicone spatula
- Sharp knife and cutting board
- Colander (for draining beans)
- Oven-safe casserole dish (if finishing in the oven)
- Measuring cups and spoons
Instructions
- Soak the beans: Place the dried white beans in a large bowl and cover with cold water. Soak overnight or for at least 8 hours. Drain and rinse before cooking.
- Cook the beans: In your heavy-bottomed pot or Dutch oven, add the soaked beans and cover with fresh water. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour until the beans are just tender. Drain and set aside.
- Sauté the vegetables: Heat olive oil in the same pot over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in the garlic and mushrooms and cook until the mushrooms have released their moisture and start to brown, about 8-10 minutes.
- Add spices and liquids: Stir in smoked paprika, thyme, rosemary, and bay leaves. Pour in the vegetable broth and crushed tomatoes. Bring to a simmer.
- Combine beans and simmer: Add the cooked beans back into the pot. Stir well and simmer uncovered for 20-30 minutes, allowing the flavors to meld and the mixture to thicken slightly. Season with salt and freshly ground black pepper to taste.
- Prepare breadcrumb topping: In a small bowl, mix the panko breadcrumbs with nutritional yeast and a pinch of salt. Sprinkle evenly over the cassoulet mixture.
- Bake (optional but recommended): Preheat the oven to 375°F (190°C). Transfer the cassoulet mixture to an oven-safe casserole dish if your pot isn’t oven-safe. Bake uncovered for 20 minutes until the breadcrumbs are golden and crispy.
- Garnish and serve: Remove the bay leaves. Sprinkle chopped fresh parsley on top before serving. Enjoy your hearty vegan cassoulet with crusty bread or a simple green salad.
Tips & Variations
“For a smoky depth of flavor, try adding a splash of liquid smoke or smoked salt if you don’t have smoked paprika on hand.”
If you prefer a quicker version, use canned white beans (about 3 cups, drained) to skip soaking and boiling. Just reduce the simmering time accordingly.
To add more protein and texture, toss in some vegan sausage or seitan chunks during step 4.
For a gluten-free option, substitute panko breadcrumbs with crushed gluten-free crackers or omit the topping altogether.
Feel free to experiment with your favorite herbs like marjoram or sage to tailor the flavor to your liking.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 18 g |
| Carbohydrates | 50 g |
| Fiber | 15 g |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Sodium | 450 mg |
| Iron | 4 mg |
Serving Suggestions
This vegan cassoulet pairs beautifully with a side of Lemon Ricotta Pasta With Arugula, adding a fresh and zesty contrast.
For a crunchy companion, try serving it alongside some toasted Lemon Crackers to scoop up every bite.
If you’re looking for a light appetizer before serving, check out these Low Fodmap Appetizer Recipes to keep your menu balanced and exciting.
Conclusion
This vegan cassoulet recipe is a wonderful way to enjoy the classic flavors of French country cooking while honoring a plant-based lifestyle. With its blend of creamy beans, earthy mushrooms, and fragrant herbs, it offers a nourishing, filling meal that’s perfect for chilly evenings or anytime you crave comfort food.
Whether you’re a seasoned vegan or simply exploring new dishes, this cassoulet is sure to become a favorite in your recipe collection. It’s easy to prepare, highly adaptable, and delivers on taste and nutrition.
Don’t forget to experiment with the suggested variations and pairings to make this dish truly your own. Happy cooking!
📖 Recipe Card: Cassoulet Recipe Vegan
Description: A hearty and comforting vegan cassoulet packed with beans, vegetables, and herbs. Perfect for a cozy meal that’s full of flavor and plant-based protein.
Prep Time: PT20M
Cook Time: PT1H30M
Total Time: PT1H50M
Servings: 6 servings
Ingredients
- 2 cups dried white beans (such as cannellini or great northern), soaked overnight
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup cooked brown rice
- 1 tablespoon tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Drain and rinse soaked beans.
- In a large pot, heat olive oil over medium heat and sauté onion, garlic, carrots, and celery until softened.
- Add tomato paste, smoked paprika, and thyme; cook for 2 minutes.
- Add beans, diced tomatoes, and vegetable broth; bring to a boil.
- Reduce heat and simmer uncovered for 1 hour or until beans are tender.
- Stir in cooked brown rice, season with salt and pepper, and cook for another 10 minutes.
- Adjust seasoning and serve warm.
Nutrition: Calories: 350 kcal | Protein: 18 g | Fat: 7 g | Carbs: 55 g
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