Vegan Traditional French Cassoulet
Discover the rich flavors of traditional French cuisine reimagined in a plant-based masterpiece with this Vegan Traditional French Cassoulet recipe. Packed with hearty ingredients like tender cannellini beans, savory vegan sausage or seitan, and a medley of vegetables, this comforting dish is infused with aromatic herbs such as thyme, smoked paprika, and bay leaves. A golden layer of vegan breadcrumbs adds a delightful crunch, complementing the luscious tomato-based broth. Slow-baked to perfection, this vegan cassoulet is the ideal centerpiece for a cozy dinner. Serve it warm, garnished with fresh parsley, for a meal that’s as satisfying as it is wholesome. Perfect for anyone looking to enjoy a vegan twist on a classic, this recipe is easy to prepare and guaranteed to impress!
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Recipe Information
Ingredients
- 3 cups Cannellini beans (cooked and drained)
- 4 cups Vegetable broth
- 3 tablespoons Olive oil
- 1 large Onion (finely chopped)
- 2 medium Carrots (diced)
- 2 medium Celery stalks (diced)
- 4 cloves Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 1 14-ounce can Canned diced tomatoes
- 1 teaspoon Thyme (dried)
- 2 leaves Bay leaves
- 1 teaspoon Smoked paprika
- 2 cups Mushrooms (sliced, such as cremini or shiitake)
- 1.5 cups Seitan or vegan sausage (cut into chunks or slices)
- 0.5 cup Breadcrumbs (vegan, preferably whole-grain)
- 2 tablespoons Parsley (fresh, chopped for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, diced carrots, and celery and sauté for 5–7 minutes until softened.
Stir in the minced garlic and tomato paste. Cook for 1–2 minutes, allowing the paste to caramelize slightly.
Add the sliced mushrooms and sauté for another 5 minutes until they release their moisture and begin to brown.
Pour in the vegetable broth, canned diced tomatoes, thyme, smoked paprika, bay leaves, salt, and pepper. Stir to combine.
Add the cooked cannellini beans and vegan sausage or seitan chunks. Gently mix to distribute the ingredients evenly.
Bring the mixture to a gentle simmer on the stove, then remove from heat.
Sprinkle the vegan breadcrumbs evenly over the top of the cassoulet mixture.
Transfer the pot to the oven and bake uncovered for 45 minutes, or until the breadcrumbs are golden and the cassoulet is bubbling around the edges.
Remove the pot from the oven and let cool slightly. Discard the bay leaves.
Serve warm, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1192 mg | 52% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 9.9 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1202 mg | 26% | |
*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.
