Crock Pot Vegan Bean Cassoulet
Warm, hearty, and packed with plant-based protein, this Crock Pot Vegan Bean Cassoulet is the ultimate comfort food for slow-cooked perfection. Featuring a medley of creamy cannellini beans, robust kidney beans, and nutty chickpeas, this recipe is slow simmered with vibrant vegetables, fragrant thyme, and a hint of smoky paprika for a rich, satisfying flavor. The crock pot does all the work, creating a tender, flavor-infused dish that’s perfect for busy weeknights or cozy weekends. Optional golden panko breadcrumbs add a crunchy texture, while fresh parsley lends a pop of color and brightness. Serve this vegan cassoulet with crusty bread or a crisp salad for a wholesome, soul-warming meal that’s sure to impress.
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Recipe Information
Ingredients
- 3 cups cannellini beans (cooked or canned, drained and rinsed)
- 1.5 cups kidney beans (cooked or canned, drained and rinsed)
- 1 cup chickpeas (cooked or canned, drained and rinsed)
- 2 large carrots (sliced into 1/4-inch rounds)
- 2 celery stalks (chopped)
- 1 medium yellow onion (diced)
- 4 garlic cloves (minced)
- 1 can (14 ounces) crushed tomatoes (canned)
- 3 cups vegetable broth
- 1 bay leaf
- 4 fresh thyme sprigs
- 1.5 teaspoons smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 0.5 cup panko breadcrumbs (optional for topping)
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
Heat the olive oil in a skillet over medium heat. Add the diced onions, garlic, carrots, and celery, and sauté for 5-7 minutes, until the vegetables are softened and fragrant.
Transfer the sautéed vegetables to the crock pot.
Add the cannellini beans, kidney beans, chickpeas, crushed tomatoes, vegetable broth, bay leaf, fresh thyme sprigs, smoked paprika, ground black pepper, and sea salt to the crock pot.
Stir everything well to combine.
Cover and cook on low heat for 6 hours, or until the flavors have melded together and the vegetables are tender.
OPTIONAL: If you'd like a crunchy topping, preheat your oven to 400°F (200°C). Spread the panko breadcrumbs evenly on a baking sheet, and toast them in the oven for 5-7 minutes until golden brown. Sprinkle the toasted breadcrumbs on top of the cassoulet before serving.
Before serving, remove the bay leaf and thyme sprigs from the crock pot.
Ladle the cassoulet into bowls, and garnish with fresh parsley if desired.
Serve hot with a slice of crusty bread or a simple green salad for a complete meal.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7634 mg | 332% | |
| Total Carbohydrate | 363.7 g | 132% | |
| Dietary Fiber | 99.2 g | 354% | |
| Total Sugars | 57.8 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 887 mg | 68% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 6990 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
