Vegetarian Cassoulet | Slow-cooked White Bean Casserole
This vegetarian cassoulet is a French-inspired slow-cooked white bean casserole recipe you'll love! This hearty white bean stew is the perfect comfort food to enjoy on a lazy day.
Serves: 6+
  • 2 cups Champignon mushrooms, diced
  • 1 large yellow onion, sliced
  • 3 garlic cloves, minced
  • 2 medium carrots, sliced
  • 2 celery sticks, diced
  • ½ cup dry white wine
  • 2 cups dry small white beans (Cannellini) soaked overnight, drained and rinsed
  • 3 cups vegetable broth
  • 2 Tablespoons tomato paste
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 2 Tablespoons olive oil
  • salt and pepper, to taste
  • For the topping:
  • 4-5 slices of whole grain bread
  • 2 Tablespoons olive oil
  • 1 tsp garlic powder
  • pinch of salt and pepper
  • Optional: Make my vegan minced meat rolls and add them on top or top with tiny bits of baked or fried smoked tofu.
  1. Heat the olive oil in a large pot, over medium heat.
  2. When hot, add the onions, garlic, carrots, and celery. Sauté for about 10 minutes, until the veggies are tender.
  3. Add the white wine and bring to a simmer. Cook for about 5 minutes.
  4. Add the mushrooms, beans, broth, tomato paste, bay leaves, and thyme to the pot. Bring to boil.
  5. Let them cook on low heat for about an hour or until the beans are tender. Add salt and pepper to taste.
  6. While the beans are cooking, preheat the oven to 200C
  7. Line a baking tray with baking paper, crush the bread into small crumbs and spread them in a single layer on the tray. Sprinkle with olive oil, garlic powder, salt, and pepper. Bake the bread crumbs about 7 minutes or until dry and crunchy. Take it out from the oven and set aside to cool.
  8. When the beans are cooked, top the cassoulet with your breadcrumbs and transfer the pot to the oven.
  9. Cook until golden - 5-10 more minutes.
Recipe by Gourmandelle | Vegetarian Blog at