Vegan Bean Cassoulet
Warm, hearty, and loaded with plant-based flavor, this Vegan Bean Cassoulet is a modern twist on the French classic. Packed with protein-rich white and kidney beans, tender baby potatoes, and aromatic vegetables like onion, carrots, and celery, this one-pot wonder simmers to perfection with fresh herbs, smoked paprika, and a rich vegetable broth. Topped with a crispy, golden breadcrumb layer infused with nutritional yeast for a cheesy finish, it’s an irresistible dish that’s as comforting as it is nutritious. Ready in just over an hour with minimal prep, it’s the perfect vegan dinner to satisfy a crowd. Serve this wholesome meal on chilly evenings or alongside a fresh green salad for a balanced feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 14-ounce can canned diced tomatoes
- 4 cups vegetable broth
- 3 cups cooked white beans (such as cannellini or great northern beans)
- 1.5 cups cooked kidney beans
- 2 cups baby potatoes, halved
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 leaves bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup breadcrumbs
- 2 tablespoons nutritional yeast
- 2 tablespoons parsley, chopped
Instructions
Heat the olive oil in a large, oven-safe pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, taking care not to burn the garlic.
Pour in the canned diced tomatoes and stir to combine.
Add the vegetable broth, white beans, kidney beans, and baby potatoes to the pot. Stir well.
Tie the thyme and rosemary sprigs together with kitchen twine and add them to the pot along with the bay leaves.
Stir in the smoked paprika, salt, and black pepper.
Bring the mixture to a simmer, cover the pot, and let it cook on low heat for 40 minutes, until the potatoes are tender and the flavors have melded.
Preheat your oven to 400°F (200°C).
In a small bowl, mix together the breadcrumbs, nutritional yeast, and parsley.
Once the cassoulet has finished simmering, remove the herb bundle and bay leaves.
Sprinkle the breadcrumb mixture evenly over the top of the cassoulet.
Transfer the pot to the oven and bake, uncovered, for 15-20 minutes, or until the breadcrumb topping is golden and crispy.
Remove from the oven and let it cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
2920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6192 mg | 269% | |
| Total Carbohydrate | 480.1 g | 175% | |
| Dietary Fiber | 108.4 g | 387% | |
| Total Sugars | 49.9 g | ||
| Protein | 145.7 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1027 mg | 79% | |
| Iron | 40.6 mg | 226% | |
| Potassium | 10358 mg | 220% | |
*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.
