I love using white beans, especially in plant-based Mediterranean cuisine. They are a delicious addition to soups, stews, chillis, salads or even in place of chickpeas in hummus. They have a mild creamy taste and pair well with almost any herb. I instantly liked this recipe for vegan white bean cassoulet because is jam packed and filled with veggies and flavor without all the meat and cheese of the classic French dish. And once you see how beautiful it is when it comes together it’s sure to please all of your family’s senses.
So before you put away your slow cooker for the season, why not try this hearty dish when you are craving something “different” yet still budget friendly and super filling. I’d also pair this veggie cassoulet with a nice light salad with a homemade vinaigrette. (Check out my quick dijon dressing in this video)
A cassoulet is a French dish that is very complicated to prepare and is usually very meat-heavy. Traditionally it is a dish filled with fatty meats, white beans, and vegetables topped with savory bread crumbs and cheese. This version is not nearly as complicated, and it is a healthy cassoulet that is full of veggies. It’s a slow cooker recipe unlike any other. So, if you’re looking for a vegetarian white bean cassoulet recipe that is satisfying, rich, and filling, this one is sure to be a hit.
Vegan White Bean Cassoulet
Recipe provided by SkinnyMs.com
Yields: 6 servings | Serving Size: 1 cup|Calories: 432| Previous Points: 9| Points Plus: 10| Total Fat: 10 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 171 mg | Carbohydrates: 67 g | Dietary Fiber: 21 g | Sugars: 9 g | Protein: 20 g |
- 3 leeks, white parts, sliced
- 2 stalks celery, diced
- 2 large carrots, sliced
- 4 cloves garlic, minced
- 1 15 ounce can diced tomatoes
- 2 cups vegetable stock
- 1 bay leaf
- 1 tablespoons Italian seasoning
- 2 15 ounce cans white beans of your choice, rinsed and drained
- 1 cup good quality coarse bread crumbs
- 2 tablespoons olive oil
- 1 clove garlic, minced (or garlic powder)
- Zest of 1 lemon
- 1/4 cup finely chopped fresh parsley
Heat a large skillet over medium heat with a little vegetable broth or water. Add the leeks and celery and cook until soft. Add the carrots and cook until lightly browned. Add more water or broth as necessary. Add the garlic and cook for 1 more minute. Season with salt and pepper.
Add the mixture to the slow cooker, followed by the rest of the cassoulet ingredients. Cook on low heat for 4-6 hours, until vegetables are tender. Lightly mash some of the beans to thicken the cassoulet.
Make the toasted breadcrumbs by tossing the breadcrumbs with the garlic (or garlic powder). Lay in an even layer on a baking sheet and lightly toast in a 350 F degree oven, about 10 minutes. Allow to cool and combine with the parsley and lemon zest.
To serve, spoon the cassoulet into individual ramekins and sprinkle with bread crumbs. Alternatively, sprinkle breadcrumbs directly on the cassoulet in the slow cooker and serve from there.
This recipe has been edited to omit the olive oil to be in line with the needs of the readers of this blog.
Have you ever made a cassoulet recipe? What did you put in it?