Vegan Cassoulet
This Vegan Cassoulet is a plant based version of the classic French casserole. It’s packed full of beans and veggies making it perfect for enjoying as part of a balanced diet.
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Simple stews and casseroles
In the winter I love nothing more than a simple stew or casserole. They are packed full of vegetables, maybe even beans, and slow cooked until everything is tender. It’s the perfect way to get warm whilst enjoying a balanced diet.
What is a cassoulet?
A cassoulet is just one example of a simple stew or casserole that I enjoy during the cold winter months. In short, a cassoulet is a slow cooked, French dish that ordinarily contains sausage and bacon, white beans and vegetables.
Cassoulet actually means casserole which is what they call the pot that the dish is cooked in. Stews and casseroles are very similar and we use them almost interchangeably.
What ingredients are in a vegan cassoulet?
This recipe is perfect for anyone wanting to follow a plant based diet as it’s packed full of vegetables, beans and some extra protein thanks to the vegan sausages. But let’s break it down.
Onion, carrot and celery
Onion, carrot and celery are the base of many French soups, stews and sauces. Together they add tonnes of flavour which is why they are so important in French cooking. In fact, they’re so commonly used they have their own name – mirepoix.
This recipe calls for one large white onion, a stick of celery and a carrot, all diced to roughly the same size so they cook evenly.
Vegan sausages and bacon
Instead of the usual pork that’s included in a traditional cassoulet, I use vegan sausages and bacon.
You can slice the sausage if you’d prefer but I like to leave the whole.
The bacon and sausages are cooked in the pot once the mirepoix has begun to soften. You want to cook the bacon and sausages until they have good colour on them.
Herbs and spices
The seasoning of this dish is quite simple, garlic, paprika and thyme are used to flavour it. Don’t scrimp on the herbs and spices are they are a big source of flavour. You don’t want the sauce to be watery and bland.
Passata and vegetable stock
To make the sauce it’s a mix of tomato and vegetable stock. You can use chopped tomatoes but for a smoother sauce I prefer to use passata.
These are added once the mirepoix, sausages and bacon are all cooked.
Haricot beans and butterbeans
The traditional bean for a cassoulet is the haricot bean but for extra protein I’ve decided to use two types of beans, the haricot bean and the butterbean. I love the larger size of the butterbean which adds extra texture.
These beans get added to the cassoulet once the sauce has been made and it is left to simmer away.
The recipe
Now we know what’s in the vegan cassoulet let’s take a look at the recipe.
Vegan Cassoulet
Ingredients
- 1 large onion finely diced
- 1 celery stick finely diced
- 1 large carrot finely diced
- 8 vegan sausages
- 200 g vegan bacon diced
- 2 cloves garlic minced
- 1 tbsp smoked paprika
- ½ bunch thyme leaves only, roughly chopped
- 400 g passata
- 400 ml vegetable stock
- 400 g tinned haricot beans drained
- 400 g tinned butter beans drained
Instructions
- Heat a little oil in a large frying pan over a medium-high heat and add the onion, carrot and celery.
- Cook for 8 – 10 minutes until the vegetables are beginning to soften.
- Add the sausages and vegan bacon to the pan and fry off until browned (roughly 8 – 10 minutes).
- Stir in the garlic, paprika and thyme, and fry for another 5 minutes.
- Pour in the passata and vegetable stock.
- Add the beans and then bring to a simmer.
- Pour into a casserole dish and place in the oven to cook for at least 1 hour or until the beans are tender and the sauce has thickened.
- Serve with crusty white bread to mop up the sauce.
Nutrition
More simple stews
More winter recipes
For more warming recipes, check out the winter recipe archive.