Vegetarian Cassoulet
Warm, comforting, and packed with hearty flavors, this Vegetarian Cassoulet is a plant-based twist on the classic French dish. Made with creamy cannellini beans, aromatic vegetables, and a rich vegetable broth, this recipe is seasoned with smoked paprika, fresh thyme, and garlic for a depth of flavor that’s hard to resist. Finished with a golden, crunchy topping of panko breadcrumbs (and optional Parmesan cheese), this one-pot meal is both rustic and elegant. Perfect for cozy dinners or special gatherings, this vegetarian cassoulet is oven-baked to perfection for a satisfying, crowd-pleasing dish that’s ready in just 90 minutes. Whether you’re a fan of French cuisine or simply seeking a hearty vegetarian entrée, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 cups cannellini beans
- 1 medium onion
- 2 medium carrots
- 2 stalks celery stalks
- 4 cloves garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 4 sprigs fresh thyme sprigs
- 2 bay leaves
- 1 teaspoon smoked paprika
- 3 tablespoons fresh parsley
- 1 cup panko breadcrumbs
- 0.5 cup Parmesan cheese (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Rinse the cannellini beans if using canned and set aside. If using dried beans, ensure they are cooked and tender.
Dice the onion, carrots, and celery. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven over medium heat.
Add the onions, carrots, and celery to the pot and sauté for 5-7 minutes until softened.
Stir in the minced garlic, tomato paste, and smoked paprika, cooking for 1-2 minutes until fragrant.
Pour in the vegetable broth and add the thyme sprigs, bay leaves, beans, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer, then reduce heat and cook for 30 minutes uncovered, stirring occasionally.
In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the panko breadcrumbs and stir until golden brown, about 5 minutes.
If using Parmesan cheese, mix it into the toasted breadcrumbs.
Remove the thyme sprigs and bay leaves from the Dutch oven, then top the cassoulet evenly with the toasted breadcrumb mixture.
Transfer the pot to the preheated oven and bake uncovered for 25-30 minutes until the breadcrumbs are crispy and golden.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1256 mg | 55% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 6.6 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 768 mg | 16% | |
*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.
