Vegan Cassoulet, the Ultimate Healthy Comfort Food!

This Vegan Cassoulet is the ultimate healthy comfort food that will nourish you to your bones:)

Well, it turns out you can enjoy delicious comfort food that’s super duper good for you thanks to a whole food plant based diet:) Vegan Cassoulet is a glorious vegetable rich, low fat version of the French classic. This recipe has just as much flavor and texture as the original but with none of the less healthy ingredients.  This is like sitting down to a bowl of pure plant comfort!

The traditional cassoulet is loaded with meat which is slow cooked in a garlicky sauce with beans. Root vegetables and a variety of mushrooms are the star of the show here and they do a stellar job. Plenty of white wine, garlic and fresh herbs add fabulous flavor, not to mention an enticing aroma in the kitchen:) It’s the perfect way to use up all those Fall root veggies.

So what exactly is in this Vegan Cassoulet?

All the good stuff:)

• onion, celery, carrot and garlic
• baby potatoes, sweet potato, butternut squash and parsnips
• white wine, balsamic vinegar, tomato paste and Dijon mustard
• good quality veggie stock
• plenty of fresh herbs, parsley, thyme and rosemary
• whole grain breadcrumbs

How do I cook a Vegan Cassoulet?

Although it’s a very simple recipe it does involve some chopping. Once it’s in the oven the work is done and you can relax in your warm and toasty kitchen which will smell amazing as your cassoulet bubbles away in the oven.

• Chop your veggies.
• Soak the dried mushrooms in hot water with a fresh rosemary sprig.
• “Saute” the onion in some veggie broth, add the celery, garlic and carrots.
• Now it’s time to pump up the flavor! add in white wine, dried herbs, fresh herbs, tomato paste, balsamic vinegar and Dijon mustard – it’s a French dish after all!
• Pour in the beans, more root vegetables, dried mushrooms and their stock, more veggie stock and herbs.
• Cover and place in the oven for 30 minutes, add the fresh mushrooms and bake a little longer.
• Sprinkle over the breadcrumb mixture and broil for 3 minutes and you’re done!

What can I leave out or substitute?

This is a very forgiving dish. Leave out anything you don’t like, add in anything you love. I often add English peas as my husband loves them. If you like rutabagas or turnips you could use them. Looking for more green? Swirl in some baby spinach or kale! Micro greens are a lovely and nourishing way to garnish the cassoulet and add a little extra green goodness to your dish!

Can I make the Vegan Cassoulet in advance and does it freeze?

Absolutely! It will happily sit in the fridge for a good 3 days and it freezes well for up to 3 months.

What equipment do I need to make this cassoulet?

• A large Braiser is always very helpful.
• A good sturdy kitchen knife

This is all you could want on a crisp Fall/Winters day, a comforting root vegetable stew filled with nourishing plants and fabulous flavor. I hope you love it! Please do leave me a comment and rate the recipe.

Looking for other healthy comfort food?

Baked Farro in Tomatoes and Wine

Quinoa Chili

Chana Masala

Turmeric Lentil Dahl

Vegan Cassoulet

Print Recipe

5 from 1 review

The ultimate healthy comfort food!

• Author: The Well Fed Yogi
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: dinner
• Method: stove top and oven
• Cuisine: Whole Food Plant Based
• Diet: Vegan

Ingredients

Scale 1x2x3x

1 large or 2 small yellow onions, finely chopped

1 oz packet of dried mushrooms (can be any kinds, porcini, shiitake, mixed – if you hate mushrooms leave them out!)

2 sticks celery, diced

4 cloves garlic, peeled and minced (use garlic powder to save time!)

1/2 – 3/4 cup carrots, peeled and cut into chunks

1 teaspoons freshly ground black pepper

2 teaspoons Herbes de Provence OR any dried savory herb

3–4 sprigs fresh thyme

1, 15 oz can cannellini beans, drained and thoroughly rinsed

1 – 1 1/2 cups dry white wine

2 tablespoons tomato paste

1 tablespoon balsamic vinegar

1 1/2 teaspoons Dijon mustard

1 cup butternut squash, peeled and cut into chunks

1 cup sweet potato, peeled and cut into chunks

1/2 – 3/4 cup parsnips, peeled and cut into chunks

3/4 – 1 cup small preferably RED potatoes, cut into large cubes

1 large sprig fresh rosemary

1 cup best quality vegetable stock

1 packet cremini mushrooms, cleaned and sliced

1 cup whole wheat sourdough breadcrumbs (OPTIONAL – these can be made by putting a couple of slices of whole wheat sourdough bread in the food processor)

1 teaspoon organic cornstarch

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Instructions

Pre heat the oven to 350F

1. 1. Heat 3-4 tablespoons vegetable stock in a LARGE Dutch oven or pan, add the finely chopped onions and cook until translucent, about 5-7 minutes.
   2. Place the dried mushrooms in a bowl and pour over 2 cups boiling water. Add 1 cup of vegetable broth so you have a total amount of liquid of 3 cups. If you have a spare rosemary sprig place that in the bowl also. Cover the bowl with a plate so the mushrooms steam and infuse with the rosemary.
   3. Add the carrots, celery and garlic. Sprinkle over the black pepper, Herbes de Provence (or dried savory herb of your choice) and fresh thyme.
   4. Add the cannellini beans then the white wine, bring to the boil, turn down to a simmer. Add the tomato paste, stir well to combine.
   5. Add the butternut squash, sweet potato, parsnips and potatoes, carefully stir, the pot will be very full! .
   6. Drain the mushrooms RESERVING THE BROTH!! Coarsely chop the mushrooms, add them to the pot along with the reserved broth.
   7. Bring to a simmer, then cover the pot and place in the preheated oven. Cook for 30 minutes. Carefully remove the pot from the oven.
   8. Add the sliced mushrooms if using and stir well. Return to the oven and cook for a further 10 minutes or until the vegetables are tender.
   9. Stir 1 teaspoon cornstarch into 2 tablespoons of the sauce from the pan. Pour the cornstarch mixture back into the pan and stir well.
   10. If using the breadcrumbs: in a small bowl stir the breadcrumbs with 1/2 teaspoon dried garlic, 1/2 teaspoon dried onion, a grinding of black pepper and the zest of a lemon. Sprinkle over the top of the cassoulet, place under the broiler until golden – about 3 minutes. Remove from the oven.
   11. Sprinkle with chopped parsley (or thyme) and a dusting of lemon zest. Serve on a bed of steamed greens with lemon wedges and a drizzle of balsamic vinegar if desired.

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If you’ve whipped up this Vegan Cassoulet or any other recipe on The Well Fed Yogi, please do rate the recipe and leave me a comment below, I would love to hear from you! If you snapped some shots of the dish, please do share it with me on Instagram so I can repost on my stories!