A rich, French vegan stew made with white beans and vegetables, baked in the oven with a savory, crispy breadcrumb topping. Vegan Cassoulet is a hearty main dish to feed a crowd, yet budget-friendly with the use of pantry staples!
One bite of this vegan cassoulet, and you will be immersed in so many rich and comforting flavors. After stewing for 30 minutes, the beans and vegetables are infused with herbs in a fragrant wine and tomato sauce. The cassoulet is baked to perfection with a crispy breadcrumb topping that adds a bit of cheesy flavor.
The first time I made this dish I could not put my fork down. The cassoulet is light and nutritious, yet hearty and cozy. It's rich with savory flavor yet tangy and herbal too. Prepare this for date night, a special weekend dinner, or serve at the holiday table as a side dish or vegan main.
What is Cassoulet?
Cassoulet is a slow-cooked stew that originated in Southern France. It typically includes white beans cooked with meat and seasoned with garlic and herbs. This vegan variation replaces the meat with mushrooms, which help provide an umami flavor.
Ingredients
- Olive oil: Adds a rich and fruity undertone to the dish, providing a smooth base for sautéing vegetables and developing flavors.
- Yellow onion: Imparts a sweet and savory taste, forming the aromatic base of the dish.
- Carrots: Contribute a tender-crisp texture and add natural sweetness that complements the savory notes.
- Garlic cloves: Infuses a robust, pungent taste, enhancing the overall savory profile of the cassoulet.
- Dried rosemary: Provides a fragrant, earthy, and slightly piney note.
- Dried basil: Contributes a sweet, herbal flavor.
- Mushrooms: Brings heartiness to the dish and adds umami and depth to the overall flavor profile.
- Dry white wine: Introduces acidity and a complex sweetness, enhancing the flavor of the sauce.
- Tomato paste: Adds a concentrated, savory tomato flavor that helps thicken and enrich the cassoulet.
- Roma tomatoes: Adds texture and imparts a fresh, bright acidity to balance the richness of flavors.
- White beans: Provides a creamy and hearty texture, absorbing the flavors and creating a satisfying mouthfeel.
- Tomato sauce: Enhances the tomato base, contributing to the overall richness of the dish.
- Vegetable broth: Provides a savory and aromatic liquid base, adding depth.
Breadcrumb Topping
- Breadcrumbs: Add a crunchy and golden texture to the top of the cassoulet when baked.
- Nutritional yeast: Contributes a cheesy, umami flavor to the breadcrumb topping.
- Fresh rosemary: Brings a fragrant and pine-like flavor.
- Fresh thyme: Adds earthiness and citrusy flavor.
How to Make Vegan Cassoulet
Prep the vegetables. Dice the onion and carrots, mince the garlic, and chop the mushrooms and tomatoes.
Sauté the vegetables. Heat 3 tablespoons of oil in a large cast iron skillet, Dutch oven, or large skillet over medium heat. Once warm, add the onions and sauté for 5 minutes. Stir occasionally. Add carrots and cook for another 5 minutes, stirring here and there. Then add the garlic, salt, pepper, and dried herbs. Cook for 2 minutes, stirring.
Prepare the stew and simmer. Add the mushrooms to the pan, along with the wine and tomato paste. Stir to combine everything well, then cook for 5 minutes. Let the wine bubble and soak into the mushrooms. Then add the tomatoes and beans, stir. Add the tomato sauce and vegetable broth and stir to mix everything together. Bring the pan to a boil, then reduce the heat to medium to maintain a simmer for 30 minutes.
Make the breadcrumb topping. While the pan is stewing, preheat the oven to 350F. Make the breadcrumb topping by combining the breadcrumbs, fresh herbs, salt, and pepper together in a large bowl.
Bake. When the cassoulet is done on the stovetop, if you have an oven-safe pan like a cast iron skillet or Dutch oven, you can add the breadcrumb topping over top. Otherwise, carefully transfer the cassoulet to a baking dish. Top with the breadcrumb mixture. Drizzle a tablespoon of olive oil over top. Place in the oven to bake for 30 minutes.
Let cool for a few minutes before serving. Serve with warm, crusty bread or garlic bread for dipping into the extra sauce.
Meal Prep
If you wish to meal prep the vegan cassoulet, you can prepare the stew (follow the instructions through step 3) and store it once cooled in a baking dish covered tightly. You can store it for 1-2 days, then when you're ready to bake it, add the breadcrumb topping and bake for 30 minutes at 350F.
Storage & Reheating
Store leftovers in an airtight container or in a baking dish that is wrapped tightly. It will keep for 4 days. To reheat, place in the oven or toaster oven at 350F until warm all the way through, about 30 minutes. If it seems dry, you can always use a spoon to scoot the cassoulet to the side as you pour a little broth in.
I can't wait to hear what you think of this recipe! Let me know your thoughts in the comments. 🙂
More Recipes You Might Like!
- White Bean Cauliflower Soup
- Tuscan White Bean Soup
- Lentil and Bean Chili
- Vegan French Lentil Soup with Mushrooms
📖 Recipe
Vegan Cassoulet
Ingredients
- 4 tablespoons olive oil extra virgin
- 1 yellow onion
- 2 carrots
- 6 garlic cloves
- 2 teaspoons salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon dried rosemary or thyme or herbes de Provence
- ½ teaspoon dried basil
- 8 ounces mushrooms
- ½ cup dry white wine or vegetable broth or water
- 1 tablespoon tomato paste
- 3 Roma tomatoes
- 3 15oz cans white beans drained and rinsed (Cannellini, Navy, Great Northern)
- 15 ounces tomato sauce
- 2 cups vegetable broth
Breadcrumb Topping
- 2 cups breadcrumbs
- 1 cup nutritional yeast
- 1 tablespoon fresh rosemary roughly chopped
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
Instructions
- Prep the vegetables. Dice the onion and carrots, mince the garlic, and chop the mushrooms and tomatoes.
- Heat 3 tablespoons of oil in a large cast iron skillet, Dutch oven, or large skillet over medium heat. Once warm, add the onions and sauté for 5 minutes. Stir occasionally. Add carrots and cook for another 5 minutes, stirring here and there. Then add the garlic, salt, pepper, and dried herbs. Cook for 2 minutes, stirring.
- Add the mushrooms to the pan, along with the wine and tomato paste. Stir to combine everything well, then cook for 5 minutes. Let the wine bubble and soak into the mushrooms. Then add the tomatoes and beans, stir. Add the tomato sauce and vegetable broth and stir to mix everything together. Bring the pan to a boil, then reduce the heat to medium to maintain a simmer for 30 minutes.
- While the pan is stewing, preheat the oven to 350F. Make the breadcrumb topping by combining the breadcrumbs, fresh herbs, salt, and pepper together in a large bowl.
- When the cassoulet is done on the stovetop, if you have an oven-safe pan like a cast iron skillet or Dutch oven, you can add the breadcrumb topping over top. Otherwise, carefully transfer the cassoulet to a baking dish. Top with the breadcrumb mixture. Drizzle a tablespoon of olive oil over top. Place in the oven to bake for 30 minutes.
- Let cool for a few minutes before serving. Serve with warm, crusty bread or garlic bread for dipping into the extra sauce.
Leave a Reply