How to Make Vegan Cassoulet with White Beans: A Comforting Plant-Based Stew

Simple Summary

This hearty Vegan Cassoulet with White Beans is a plant-based twist on the classic French dish, combining creamy white beans with a medley of vegetables and herbs for a comforting and flavorful meal.

Recipe Details

• Prep Time: 20 minutes (plus overnight bean soaking)
• Cook Time: 2 hours 20 minutes
• Total Time: 2 hours 40 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 cups dried white beans (such as Great Northern or cannellini), soaked overnight
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup vegetable broth
• 1 cup white wine (optional, can substitute with more vegetable broth)
• 2 bay leaves
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 1 cup breadcrumbs (preferably whole grain)
• 2 tablespoons chopped fresh parsley

Instructions

1. Drain and rinse the soaked beans. Place them in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for about 1 hour or until tender but not mushy. Drain and set aside.

2. Preheat the oven to 350°F (175°C).

3. In a large oven-safe Dutch oven or casserole dish, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables start to soften.

4. Add the minced garlic and cook for another minute until fragrant.

5. Stir in the diced tomatoes, vegetable broth, and white wine (if using). Bring to a simmer.

6. Add the cooked beans, bay leaves, rosemary, thyme, smoked paprika, and oregano. Season with salt and pepper to taste.

7. Cover the pot and transfer it to the preheated oven. Bake for 1 hour.

8. Remove the pot from the oven and stir the cassoulet. If it seems too dry, add a little more vegetable broth.

9. Sprinkle the breadcrumbs evenly over the top of the cassoulet.

10. Return the pot to the oven, uncovered, and bake for an additional 15-20 minutes, or until the breadcrumbs are golden brown and crispy.

11. Remove from the oven and let it cool for 5-10 minutes before serving.

12. Garnish with fresh chopped parsley and serve hot.

Chef's Notes

• For a quicker version, you can use canned white beans instead of dried. Use 3 (15 oz) cans, drained and rinsed. Skip step 1 and reduce the initial baking time to 30 minutes.
• To add more depth of flavor, consider adding 1-2 tablespoons of tomato paste when sautéing the vegetables.
• For extra protein, you can add plant-based sausages or cubed firm tofu to the cassoulet before baking.
• This dish can be made ahead and reheated. It often tastes even better the next day as the flavors meld together.
• Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Nutritional Info

Per serving (approximate):

• Calories: 350
• Protein: 15g
• Fiber: 12g
• Fat: 7g (mostly healthy fats from olive oil)
• Carbohydrates: 55g This dish is high in plant-based protein, fiber, and complex carbohydrates. It's also rich in vitamins A and C from the vegetables, and provides iron and calcium from the beans.

Serving Suggestions

• Serve this vegan cassoulet with a crisp green salad and crusty whole grain bread for a complete meal.
• For a wine pairing, choose a full-bodied vegan red wine like a Côtes du Rhône or Syrah.
• Garnish with additional fresh herbs like thyme or parsley for added flavor and presentation.
• This dish is perfect for dinner parties or family gatherings, especially during colder months.
• For a brunch option, serve smaller portions topped with a poached egg (for non-vegan guests) or sliced avocado (for vegans).