Seitan Cassoulet
Transform your dinner table with this hearty and plant-based Seitan Cassoulet, a comforting take on the classic French dish. This vegan-friendly recipe combines tender bites of protein-rich seitan with a medley of creamy white beans, sweet carrots, aromatic celery, and savory garlic, all simmered together in a fragrant tomato and herb-infused broth. Topped with golden, crispy breadcrumbs and a sprinkle of fresh parsley, this one-pot dish is both satisfying and elegant. Perfect for cozy gatherings or meal prepping, this Seitan Cassoulet pairs beautifully with a crusty baguette or a refreshing green salad. With just 20 minutes of prep and simple steps, it’s an impressive yet approachable recipe that will become a staple in your plant-based repertoire.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 300 grams seitan, cut into bite-sized pieces
- 1 large onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 4 cloves garlic cloves, minced
- 400 grams canned diced tomatoes
- 2 cups vegetable broth
- 2 cups cooked white beans (e.g., cannellini or great northern beans)
- 2 pieces bay leaves
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup breadcrumbs
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a large, oven-safe pot or Dutch oven over medium heat.
Add the seitan pieces and sauté until browned on all sides, about 5–7 minutes. Remove the seitan from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, carrots, and celery until softened, about 8–10 minutes.
Stir in the minced garlic and cook for 1–2 minutes until fragrant.
Pour in the canned diced tomatoes and vegetable broth. Stir well to combine.
Add the cooked white beans, bay leaves, and thyme to the pot. Season with salt and black pepper.
Return the browned seitan to the pot, stirring gently to incorporate all ingredients.
Bring the mixture to a gentle simmer, then remove the pot from the heat.
Sprinkle the breadcrumbs evenly over the top of the cassoulet mixture. Place the pot in the preheated oven.
Bake uncovered for 25–30 minutes, or until the breadcrumbs are golden and the cassoulet is bubbling.
Remove from the oven and let it rest for 5 minutes. Discard the bay leaves.
Garnish with chopped parsley before serving. Serve the seitan cassoulet warm with a crusty baguette or side salad for a complete meal.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 7.0 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 877 mg | 19% | |
*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.
