Dairy-Free Traditional French Cassoulet
Elevate your dinner table with a hearty, wholesome spin on a classic French dish—this Dairy-Free Traditional French Cassoulet recipe is perfect for impressing your family or guests. Infused with rich flavors from tender white beans, caramelized vegetables, smoky paprika, and fragrant herbs like thyme and rosemary, this dairy-free twist stays true to the comforting spirit of the original. Vegan sausage adds a savory protein boost, while crisp, golden dairy-free breadcrumbs provide the perfect topping for this baked masterpiece. Slow-simmered perfection culminates in a dish that’s satisfying yet surprisingly simple to prepare. With minimal prep and a simmer-to-bake technique, this cassoulet is ideal for cozy evenings and special occasions alike. Garnished with fresh parsley, it’s as visually inviting as it is delicious. Serve warm and savor the richness of this plant-based classic! Perfect for those seeking traditional French flavors without dairy, gluten-free alterations, or animal-derived ingredients.
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Recipe Information
Ingredients
- 2 cups Dried white beans (e.g., cannellini or Great Northern beans)
- 3 tablespoons Olive oil
- 2 Carrots, diced
- 2 Celery stalks, diced
- 1 Onion, diced
- 4 Garlic cloves, minced
- 1 cup Crushed tomatoes
- 6 cups Vegetable broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 2 Bay leaves
- 1 teaspoon Smoked paprika
- 1 cup Celeriac (celery root), peeled and diced
- 2 links Vegan sausage, sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Breadcrumbs (dairy-free)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Rinse the dried white beans and soak them in water overnight. Drain and rinse before cooking.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the diced carrots, celery, and onion, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute more, until fragrant.
Add the soaked white beans, crushed tomatoes, vegetable broth, dried thyme, dried rosemary, bay leaves, smoked paprika, and diced celeriac to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 2-2.5 hours, stirring occasionally, until the beans are tender. Add more broth or water if needed to keep the mixture from drying out.
While the cassoulet is simmering, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced vegan sausage and cook for 5-6 minutes, turning occasionally, until browned. Set aside.
Once the beans are tender, season the cassoulet with salt and black pepper to taste. Remove the bay leaves.
Preheat the oven to 375°F (190°C). Transfer the cassoulet to an oven-safe casserole dish if not already in one.
Gently fold in the browned vegan sausage. Sprinkle the top evenly with the dairy-free breadcrumbs and drizzle lightly with olive oil for crispness.
Bake the cassoulet uncovered in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown.
Remove from the oven and let cool slightly. Garnish with chopped fresh parsley before serving.
Serve warm and enjoy the dairy-free richness of this traditional French dish!
Nutrition Facts
Calories |
3233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7801 mg | 339% | |
| Total Carbohydrate | 496.1 g | 180% | |
| Dietary Fiber | 104.8 g | 374% | |
| Total Sugars | 63.9 g | ||
| Protein | 163.7 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1338 mg | 103% | |
| Iron | 41.7 mg | 232% | |
| Potassium | 12746 mg | 271% | |
*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.
