Vegetarian Cassoulet Cassoulet De Legumes
Cozy up with a bowl of hearty and flavorful **Vegetarian Cassoulet Cassoulet de Légumes**, a plant-based twist on the traditional French classic. Packed with creamy white beans, tender zucchini, and a vibrant medley of vegetables like carrots, celery, and onion, this rich recipe delivers comfort without compromise. The dish simmers in a savory tomato and vegetable broth, infused with fragrant thyme and a hint of garlic, creating layers of flavor you'll savor with each bite. Finished with golden, toasted breadcrumbs for a satisfying crunch, this vegetarian cassoulet is oven-baked to perfection, offering a wholesome, satisfying meal that's perfect for weeknights or special gatherings. Whether you're a vegan or simply looking for a healthy, meatless dinner idea, this soul-warming recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 15-ounce can diced tomatoes (with juice)
- 4 cups vegetable broth
- 2 15-ounce cans white beans (such as cannellini or Great Northern), rinsed and drained
- 1 medium zucchini, cut into thick rounds
- 4 sprigs fresh thyme sprigs
- 1 bay leaf
- 2 tablespoons parsley, chopped (optional for garnish)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup breadcrumbs
- 2 tablespoons butter (or olive oil for vegan option)
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 diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring to combine.
Add the diced tomatoes (with their juice), vegetable broth, white beans, zucchini, thyme sprigs, and bay leaf to the pot. Stir well to combine.
Season with salt and black pepper. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for 30 minutes, stirring occasionally.
While the cassoulet simmers, melt the butter (or heat olive oil for vegan option) in a small pan over medium heat. Add the breadcrumbs and stir until they are golden brown and crispy. Remove from heat and set aside.
After the cassoulet has simmered, remove and discard the thyme sprigs and bay leaf.
Sprinkle the toasted breadcrumbs evenly over the top of the cassoulet.
Transfer the pot to the preheated oven and bake uncovered for 20-25 minutes, or until the surface is golden and bubbling.
Remove from the oven and let it cool slightly before serving.
Garnish with chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 5228 mg | 227% | |
| Total Carbohydrate | 325.6 g | 118% | |
| Dietary Fiber | 60.2 g | 215% | |
| Total Sugars | 66.4 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 768 mg | 59% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 7115 mg | 151% | |
*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.
