Best 2 Vegan Bean Cassoulet Recipes

Indulge in a hearty and flavorful journey with our exquisite Vegan Bean Cassoulet recipe, a delectable dish that combines the rustic charm of a classic French cassoulet with the goodness of plant-based ingredients. This wholesome and satisfying casserole features a medley of tender beans, aromatic vegetables, and rich tomato sauce, all simmered to perfection in a symphony of herbs and spices. Embark on a culinary adventure as we guide you through the steps of creating this comforting and nutritious meal, perfect for a cozy gathering or a delightful weeknight dinner.

Our Vegan Bean Cassoulet recipe showcases a vibrant assembly of ingredients, each contributing its unique flavor and texture to the dish. Hearty chickpeas, kidney beans, and cannellini beans form the base of this hearty casserole, while a medley of diced carrots, celery, and onions adds a delightful crunch and sweetness. The rich tomato sauce, infused with garlic, thyme, and bay leaves, provides a luscious and savory foundation for the dish.

In addition to the classic Vegan Bean Cassoulet recipe, we present a tantalizing array of variations that cater to diverse dietary preferences and culinary curiosities. Explore the vibrant flavors of a Sweet Potato and Black Bean Cassoulet, where roasted sweet potatoes and black beans take center stage, complemented by a smoky chipotle sauce. For a zesty twist, try the Lemon and Herb White Bean Cassoulet, featuring tender white beans bathed in a tangy lemon-herb sauce.

If you seek a comforting and protein-packed meal, our Lentil and Sausage Cassoulet is a must-try. Lentils and succulent vegan sausage join forces in a hearty and satisfying casserole, enveloped in a rich tomato-based sauce. And for those who prefer a lighter, yet flavorful option, the Vegetable Cassoulet offers a delightful combination of fresh vegetables, beans, and a light tomato broth.

Whichever variation you choose, our Vegan Bean Cassoulet recipes promise a culinary journey filled with warmth, flavor, and nourishment. Gather your ingredients, fire up your stove, and let's embark on a delicious adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN BEAN CASSOULET

Vegan Bean Cassoulet image

An easy veggie cassoulet. I hate to use 2 pots, so if you have a cast iron casserole that goes stove top to oven, use that (although it is nice to have a big surface area for the bread topping). Update Jan 2011 - I forgot to give proper credit for this recipe, I believe it came from the original Moosewood cookbook, adapted from there. Having made this a few times now and as one reviewer mentioned below, you could take or leave potatoes in this. It's more filling with them, but they don't add a whole lot. When including them be sure to cut in a fairly small dice because they've got to cook through in about 45 mins. If the pieces are too large they won't be done. I've really come to love this recipe though, find a nice blend of herbes de provence, it really makes it. Bon Apetit!

Provided by magpie diner

Categories < 4 Hours

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 medium onion, diced
1 large carrot, diced
1 stalk celery, diced
1 large red potatoes, diced
6 garlic cloves, minced
1 tablespoon herbes de provence (there are a few great recipes on the Zaar)
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 bay leaf
2 (15 ounce) cans cannellini beans, drained (aka white beans, Great Northern)
1 (14 1/2 ounce) can diced tomatoes
2 cups vegetable broth
2 tablespoons olive oil
3 slices whole wheat bread
2 sprigs parsley
4 garlic cloves, peeled

Steps:

Preheat oven to 325°F In a large skillet, sauté onion, carrot and potato in olive oil over medium-high heat 5 minutes. Add garlic, herbes de Provence, salt and pepper and sauté another minute.
Combine vegetables with bay leaf, beans, tomatoes and vegetable broth in a large, lightly oiled casserole dish. Bake uncovered 20 minutes.
To make the bread crumb topping - combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled.
Remove cassoulet from oven and take out bay leaf. Raise oven temperature to 400°F (205°C). Sprinkle half the bread crumbs on top; bake another 15 minutes.
Remove cassoulet from oven; stir bread crumb topping into beans. Top with remaining bread crumbs. Bake another 15 minutes or until topping is lightly browned. Serve immediately.

CROCK POT VEGAN BEAN CASSOULET

Crock Pot Vegan Bean Cassoulet image

This recipe is adapted from magpie diner's recipe #373286, created as a crock pot recipe for the French Love Affair Challenge in ZWT8. All of magpie diner's lovely flavors come through here, but in a 'fix it in the morning and forget it 'til the evening' meal!

Provided by loof751

Categories One Dish Meal

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 medium onion
1 large carrot
1 stalk celery
1 large red potatoes
6 garlic cloves
2 tablespoons herbes de provence (I used Herbes De Provence)
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 bay leaf
2 (15 ounce) cans cannellini beans, drained (aka white beans, Great Northern)
1 (14 1/2 ounce) can diced tomatoes (undrained)
1 cup vegetable broth
2 tablespoons olive oil
3 slices whole wheat bread
2 sprigs parsley
4 garlic cloves, peeled

Steps:

Slice the onions, about 1/4" thick. Chop the carrots, celery, and potatoes into 1/2" pieces. Slice the garlic.
Put the onions, carrots, celery, potatoes, garlic and beans into the crock pot and stir to combine. Add herbes de provence, salt, pepper, and bay leaf and stir again.
Pour tomatoes (undrained) and broth over the veggies in the pot.
To make the bread crumb topping - combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled. Sprinkle half of the bread crumbs on top of the crock pot mixture.
Cover and cook on low heat 6-8 hours.
Just before serving, saute remaining bread crumbs in a dry skillet until lightly toasted. Stir the cassoulet, then top with the toasted bread crumbs.

Tips:

Soak the beans overnight: Soaking the beans overnight helps to reduce cooking time and makes them more digestible.
Use a variety of beans: Different beans have different flavors and textures, so using a variety will add depth and complexity to your cassoulet.
Sauté the vegetables before adding them to the pot: Sautéing the vegetables helps to caramelize them and bring out their flavor.
Use a flavorful broth: The broth is an important part of the cassoulet, so use a flavorful broth that you enjoy.
Season the cassoulet well: Cassoulet is a hearty dish, so don't be afraid to season it well.
Cook the cassoulet slowly: Cassoulet is a slow-cooked dish, so be patient and let it simmer for at least 2 hours.
Serve the cassoulet with crusty bread or rice: Cassoulet is a hearty dish that can be served as a main course or a side dish. Serve it with crusty bread or rice to soak up the delicious sauce.

Conclusion:

Vegan bean cassoulet is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. This recipe is a great way to enjoy a classic French dish without the meat.