Veg Cassoulet Recipe: Easy, Hearty, and Delicious Meal Ideas

If you’re looking to cozy up with a comforting and hearty dish that’s both nourishing and packed with flavors, this Veg Cassoulet Recipe is just what you need. Traditionally a rich French stew made with white beans and meat, this vegetarian version offers all the warmth and depth of the classic, but with vibrant vegetables and plant-based protein.

It’s perfect for chilly evenings or when you want to impress your family and friends with a wholesome, satisfying meal.

This recipe is a beautiful medley of tender beans, savory vegetables, and aromatic herbs simmered together to create a luscious, soul-soothing dish. Whether you’re a long-time vegetarian or simply looking to add more plant-based meals into your rotation, this veg cassoulet will quickly become a favorite.

Plus, it’s incredibly versatile and easy to prepare with pantry staples and fresh produce.

Why You’ll Love This Recipe

This veg cassoulet is a perfect blend of comfort food and healthy eating. It’s:

• Rich and hearty: The combination of beans and vegetables makes it filling without being heavy.
• Protein-packed: Thanks to white beans and lentils, it’s a great plant-based protein source.
• Simple to make: With straightforward steps and common ingredients, it’s great for beginners and busy cooks alike.
• Customizable: You can swap vegetables or add your favorite herbs and spices to suit your taste.
• Perfect for leftovers: The flavors develop even more after a day, making it ideal for meal prep.

Plus, it’s a wonderful introduction to French cuisine without the meat, so you get to enjoy that classic cassoulet flavor in a wholesome, plant-friendly way.

Ingredients

• 2 cups dried white beans (such as cannellini or great northern beans), soaked overnight and drained
• 1 cup green or brown lentils, rinsed
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 large tomato, chopped (or 1 cup canned diced tomatoes)
• 1 small zucchini, diced
• 1 cup mushrooms, sliced (optional for extra umami)
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 1/2 cup fresh parsley, chopped
• 1 tablespoon tomato paste
• 1 cup panko breadcrumbs (optional for topping)
• 2 tablespoons vegan butter or olive oil (for breadcrumb topping)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or silicone spatula
• Colander or sieve (for draining beans)
• Knife and cutting board
• Measuring cups and spoons
• Baking dish (optional, for breadcrumb topping)
• Oven (if using breadcrumb topping)

Instructions

1. Prepare the beans: Soak the dried white beans in water overnight or for at least 8 hours. Drain and rinse before using.
2. Cook the beans and lentils: In your large pot, add the soaked beans, rinsed lentils, and 4 cups of vegetable broth. Bring to a boil, then reduce heat and simmer gently for 45-60 minutes until beans and lentils are tender but not mushy. Skim off any foam that appears.
3. Sauté the vegetables: While the beans cook, heat olive oil in a separate pan over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 7-8 minutes until softened and fragrant.
4. Add mushrooms and zucchini: Stir in mushrooms and zucchini, cooking for another 5 minutes to soften.
5. Combine and season: Add the sautéed vegetables to the pot with the beans and lentils. Stir in the chopped tomato, tomato paste, thyme, rosemary, bay leaves, salt, and pepper. Simmer for another 20 minutes to allow the flavors to meld.
6. Adjust consistency: If the cassoulet is too thick, add a little more vegetable broth or water. If too thin, simmer uncovered to reduce.
7. Optional breadcrumb topping: Preheat your oven to 375°F (190°C). In a small pan, melt vegan butter or heat olive oil and toss with panko breadcrumbs until coated. Spread the cassoulet in a baking dish, sprinkle the breadcrumb mixture evenly on top, and bake for 15-20 minutes until golden and crispy.
8. Finish and serve: Remove bay leaves, stir in fresh parsley, and serve hot.

Tips & Variations

For an even richer flavor, try roasting the vegetables before sautéing them. This adds a deep caramelized note to your cassoulet.

If you want to add more protein, include some seitan, tempeh, or smoked tofu cubes in the mix.

To make this gluten-free, simply omit the breadcrumb topping or use gluten-free breadcrumbs.

Try adding different herbs like sage or marjoram to give the dish a unique twist.

Nutrition Facts

Serving Suggestions

This veg cassoulet pairs wonderfully with crusty bread or a warm baguette to soak up all the delicious juices. For a lighter meal, serve it with a crisp green salad with a tangy vinaigrette.

If you want to add some creaminess, consider a side of Vegan Bechamel Sauce drizzled over the top.

For a complete French-inspired meal, add a simple vegetable side like ratatouille or steamed green beans. Or explore more plant-based dinner ideas to complement this dish, such as those found in our Veg Recipes for Slow Cooker collection.

Conclusion

This Veg Cassoulet recipe is a fantastic way to enjoy a classic French dish in a wholesome, vegetarian form. It’s packed with nutrients, bursting with flavor, and offers a comforting meal perfect for any day of the week.

Whether you’re cooking for yourself, family, or friends, this dish is sure to please everyone at the table.

Not only does it bring warmth and heartiness, but it also highlights the beauty of plant-based cooking through simple, fresh ingredients. Don’t hesitate to customize it with your favorite veggies or herbs.

For more inspired vegetarian dishes, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or get creative with our Vegan Bread Machine Recipe for Soft, Delicious Loaves. Happy cooking!

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