Vegan Cassoulet
Discover how to make a hearty and delicious vegan cassoulet. This easy French recipe is packed with flavor and plant-based goodness.
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.