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Vegetarian Cassoulet Slow-cooked White Bean Casserole

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.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Choose Serving Size 6

Ingredients 

  • 2 cups Champignon mushrooms diced
  • 1 yellow onion sliced
  • 3 cloves garlic minced
  • 2 carrots sliced
  • 2 sticks celery diced
  • ½ cup dry white wine
  • 2 cups dry white beans Cannellini soaked overnight, drained and rinsed
  • 3 cups vegetable broth or water
  • 2 Tablespoons tomato paste
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 2 Tablespoons olive oil
  • salt and pepper to taste

For the topping:

  • 4 slices whole grain bread
  • 2 Tablespoons olive oil
  • 1 tsp garlic powder
  • pinch salt and pepper

Instructions

  • Heat the olive oil in a large pot, over medium heat.
  • When hot, add the onions, garlic, carrots, and celery. Sauté for about 10 minutes, until the veggies are tender.
  • Add the white wine and bring to a simmer. Cook for about 5 minutes.
  • Add the mushrooms, beans, broth, tomato paste, bay leaves, and thyme to the pot. Bring to boil.
  • Let them cook on low heat for about an hour or until the beans are tender. Add salt and pepper to taste.
  • While the beans are cooking, preheat the oven to 200C
  • 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.
  • When the beans are cooked, top the cassoulet with your breadcrumbs and transfer the pot to the oven.
  • Cook until golden - 5-10 more minutes.

Notes

Optional: Make my vegan minced meat rolls and add them on top or top with tiny bits of baked or fried smoked tofu.