Cassoulet holds a special place in my heart. The first time I tried it was during a chilly winter evening, and it instantly became my ultimate comfort food. When I transitioned to a plant-based lifestyle, I knew I had to find a way to recreate that rich, hearty flavour without compromising on tradition. You’re in the right place if you’re like me, craving the warmth of a classic French cassoulet but wanting a vegan twist. This is my take on a vegan cassoulet—simple, satisfying, and loving.
What is a Vegan Cassoulet?
Cassoulet is traditionally a slow-cooked stew with meat, white beans, and herbs. Its roots lie in southern France, where it was designed to be a filling, rustic meal. When I discovered how to organize it, I realized you could retain all the depth and heartiness by swapping plant-based ingredients. Imagine the same comforting stew but with wholesome alternatives like lentils and vegan sausage—it’s a game-changer!
What I love most is how vegan cassoulet still delivers that rich, soulful experience. It’s not just food; it’s a warm hug in a bowl. And trust me, making it is just as enjoyable as eating it.
Why You’ll Love This Vegan Cassoulet
Hearty and Filling
Every spoonful feels like a warm embrace—perfect for chilly evenings.
Easy to Make
Don’t let the name fool you. This recipe is straightforward and doesn’t require fancy techniques.
One-Pot Wonder
Fewer dishes to clean means more time to relax and enjoy the meal.
Packed with Plant-Based Goodness
Beans and lentils provide protein and fibre, making this dish as nourishing as delicious.
Ingredients for the Perfect Vegan Cassoulet
When I first made vegan cassoulet, I was amazed at how simple ingredients could create such a luxurious dish. Here’s what you’ll need:
- White Beans: I love using cannellini or great northern beans because they have the perfect creamy texture.
- Vegetables: Carrots, onions, and celery form the flavorful base.
- Garlic and Thyme: These two ingredients are like magic—they bring everything to life.
- Bay Leaves: A must for adding depth to the broth.
- Tomato Paste: It adds richness and a subtle umami kick.
- Vegan Sausage or Lentils: For protein and texture. I’ve tried both, and they’re equally delicious.
- Vegetable Stock: The backbone of the dish that ties all the flavours together.
- Breadcrumbs: Optional, but I highly recommend it for that golden, crispy topping.
- Olive Oil: Essential for sautéing and adding a finishing drizzle.
These ingredients are staples in my pantry, which makes this dish even more accessible. Trust me, you’ll see how beautifully they come together once you gather these.
Step-by-Step Guide to Making Vegan Cassoulet
1. Prepare the Base
Whenever I start this dish, the aroma of onions and garlic sautéing in olive oil fills the kitchen and sets the mood. Warm up olive oil in a big pot or Dutch oven over medium heat. Add diced onions, minced garlic, and chopped celery. Sauté until everything is soft and fragrant, about 5 minutes.
2. Add Vegetables and Seasoning
Next, I toss in chopped carrots, thyme, and bay leaves. Stir everything together and cook for a few minutes to release the flavours. This is when I add a dollop of tomato paste—I love how it caramelizes slightly, deepening the dish’s richness.
3. Incorporate Beans and Broth
Here comes the heart of the cassoulet. Drain and rinse your white beans, then add them to the pot. Add the vegetable stock and let it slowly come to a gentle simmer. At this point, I add sliced vegan sausage or lentils for that hearty, satisfying bite.
4. Slow-cook to Perfection
This is my favourite part—letting the cassoulet simmer slowly. Cover the pot and let it cook on low heat for 45 minutes to an hour, stirring occasionally. The flavours meld beautifully during this time, and the kitchen smells divine.
5. Optional Crusty Topping
If I’m feeling fancy, I’ll transfer the cassoulet to an oven-safe dish, sprinkle breadcrumbs mixed with olive oil, and bake it at 375°F (190°C) for 15 minutes. That golden crust is such a treat.
Tips for the Best Vegan Cassoulet
Use Fresh Herbs
Fresh thyme and parsley make a world of difference. They add a vibrant flavour that dried herbs just can’t match.
Adjust Consistency
Sometimes, I mash a few beans with a fork to thicken the stew. If you like soupier soup, just add a bit more vegetable stock.
Experiment with Protein
While vegan sausage is a classic choice, I’ve also used jackfruit and tempeh with fantastic results. Don’t be afraid to get creative!
Pair Thoughtfully
I always serve my cassoulet with crusty bread to soak up every last drop. A simple green salad or vegan-friendly red wine also pairs beautifully.
Serving Suggestions
Over the years, I’ve discovered some amazing ways to serve vegan cassoulet. Here are my favourites:
- Crusty Artisan Bread: Ideal for soaking up all that flavorful broth.
- Simple Green Salad: A light vinaigrette balances the dish’s richness.
- Roasted Vegetables: I often roast Brussels sprouts or asparagus to serve on the side.
- Vegan Cheese Plate: A small cheese plate with nuts and dried fruits makes a great appetizer when I’m hosting.
- Red Wine Pairing: A robust Syrah or Malbec elevates the meal to another level.
Whether a casual dinner or a special occasion, these pairings make the cassoulet even more memorable.
FAQs About Vegan Cassoulet
Can I make vegan cassoulet ahead of time?
Yes! I honestly think it tastes even more amazing the next day! Store it in the fridge for up to 5 days, and let the flavours deepen overnight.
What beans are best for cassoulet?
Cannellini or great northern beans are my favourites, but I’ve also tried navy beans and chickpeas for a twist.
Can I freeze vegan cassoulet?
Definitely! Just let it cool down completely before moving it into a freezer-safe container. Reheat gently on the stove or in the microwave.
How can I make cassoulet gluten-free?
Skip the breadcrumb topping or use gluten-free breadcrumbs. It’s just as delicious!
Conclusion Vegan Cassoulet
Making vegan cassoulet has become a ritual, especially when I crave something comforting and soul-warming. It’s not just about the food; it’s about the experience of creating something nourishing with your hands.
Vegan Cassoulet
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 2 celery stalks diced
- 2 medium carrots peeled and chopped
- 2 cups cooked white beans cannellini or great northern beans
- 1 cup cooked lentils optional, for extra protein
- 1 cup sliced vegan sausage optional
- 2 tbsp tomato paste
- 1 tsp dried thyme or 2 sprigs fresh thyme
- 2 bay leaves
- 4 cups vegetable stock
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- Optional Topping:
- 1/2 cup breadcrumbs
Instructions
- Heat the olive oil in a spacious pot or Dutch oven over medium heat. Add the diced onion, minced garlic, and celery, and sauté until fragrant and softened, about 5 minutes.
- Stir in the chopped carrots, thyme, bay leaves, and smoked paprika. Let the mixture cook for 2-3 minutes to release the flavors. Add the tomato paste and stir well, allowing it to caramelize slightly.
- Add the white beans, lentils (if using), and sliced vegan sausage to the pot. Add the vegetable stock and mix to combine. Season with salt and black pepper to taste.
- Cover the pot and simmer on low heat for 45 minutes to an hour, stirring occasionally, until the flavors meld together beautifully.
- If you’d like a crispy topping, preheat your oven to 375°F (190°C). Transfer the cassoulet to an oven-safe dish. Mix the breadcrumbs with olive oil and sprinkle over the cassoulet. Cook for 10-15 minutes, or until they turn golden and crisp.
- Serve it warm alongside crusty bread or a fresh side salad for a well-rounded meal.
Notes
- Protein Alternatives: If vegan sausage isn’t available, use extra lentils, jackfruit, or tempeh for texture and protein.
- Gluten-Free Option: Use gluten-free breadcrumbs for the topping or skip it altogether.
- Make-Ahead Tip: Vegan cassoulet tastes even better the next day. Keep in a tightly sealed container in the refrigerator for up to 5 days.
- Freezing: Store any leftovers in a freezer-safe container and keep them for up to 3 months. Defrost in the fridge overnight and warm it slowly on the stove.