This Vegetarian Cassoulet Recipe is one of the best vegetarian comfort food recipes ever! It’s a vegetarian twist on a classic dish, packed with hearty and delicious flavors. And it’s dairy free, making it vegan as well.
I love how rich and creamy cannellini beans taste — even on their own. They one of the keys to the comfort in this rich and delicious vegetarian dish.
We’ve learned how to cook the beans, we made a super delicious Cannellini Bean-Tuna Salad Recipe with Lemon-Caper Balsamic Vinaigrette, and here in this recipe, they’re starring in one of the most amazing vegetarian comfort foods: Vegetarian Cassoulet Recipe!
What is Cassoulet?
- Cassoulet is a rich, slow-cooked bean stew or casserole originating in the south of France.
- Traditionally it includes white kidney beans, pork sausages, pork, goose, duck confit and sometimes mutton. (Duck confit is duck cooked in its own fat.)
Not exactly what you’re going for if you’re a vegetarian. Clearly!
I’m not always sure people realize that there are just as many wonderful vegetarian comfort food recipes, as there are ones with meat.
Other than the beans and slow-cooking method, there’s nothing traditional about this Cassoulet recipe. It’s vegetarian, after all!
In fact, the title, “Vegetarian Cassoulet” is pretty much an oxymoron.
What vegetables are in Vegetarian Cassoulet?
- artichoke hearts
- and Cannellini beans (a legume) and tomatoes (a fruit)
It’s these healthy, tasty ingredients plus sherry, stock, and herbs, that make this such a satisfying, comforting, and incredibly tasty dish.
Frequently Asked Questions About this Vegetarian Cassoulet
Q: Can I use raw garlic instead of roasted garlic?
A: Yes, but if you do, use half of the amount as it will be stronger.
Q: Can I use spinach instead of kale?
A: Yes. If you use spinach, use about 1 1/2 times the amount you would kale — it’s tends to shrink down a lot more. You can also use swiss chard or collard greens.
Q: Do I have to cook the Cannellini beans myself, or can I used canned?
A: Absolutely you can use canned. If you do, be sure to drain them well.
Q: Do I need to use the full amount of olive oil.
A: Yes, if you want the results we’re going for, which is for the consistency to mimic that of a classic cassoulet as closely as possible, (considering it’s vegetarian). 😉 The oil and the long cooking time are what make it so rich and creamy, and utterly delicious.
Q: Can I use gluten-free breadcrumbs instead of Panko, to keep the dish gluten-free?
Q: Do the vegetables become soggy with the long cooking time?
This Vegetarian Cassoulet does take a good amount of time. If you’ve been following my recipes for a while, you know I love the process as much as the results.
It’s the cooking time that allows for the flavors and textures to marry together so perfectly here.
Though please note that the majority of the time is inactive.
What are you doing this weekend, anyway? Cooking the beans? Perhaps discovering one of your favorite vegetarian comfort food recipes? 😉
Enjoy every last bite!
Oh, and if you want a cassoulet with meat, you’ll want to try this Chicken Sausage Cassoulet.
Vegetarian Cassoulet Recipe
*You can cook dry beans ahead of time (here's how), or use canned, draining them first.
*Please note that the majority of the cooking time is inactive.
- ¾ cup olive oil
- 2½ cups yellow onion, thinly sliced
- 2 tablespoons roasted garlic, roughly chopped
- 2½ cups carrots, peeled and cut into 1/4 to 1/2-inch rounds
- 5 cups packed kale (preferably Lacinato), washed and dried, tough stems removed, roughly chopped
- 1½ cup oil marinated artichoke hearts, drained, roughly chopped
- 2 tablespoons fresh oregano, finely chopped
- 1 tablespoon dried thyme
- 1¼ cup canned tomatoes, peeled, chopped
- ½ cup cream sherry
- 2¼ cups vegetable stock
- 3¾ cups cooked Cannellini beans
- 1 cup panko breadcrumbs
- salt and freshly ground black pepper
- Use about 2 tablespoons of the olive oil to coat the bottom of a large (about 3½ quart), heavy-bottomed pot (A Dutch Oven is perfect). Place the pot over medium-high heat and add the onions. Stirring every few minutes or so, cook the onions until they are very tender and are beginning to become brown, about 15 minutes. Add the roasted garlic and stir to blend.
- Add the carrots and cook until they begin to brown, about 5 minutes. Then add the kale and cook until it’s completely wilted, about 5 minutes.
- Stir in the artichokes, oregano and thyme, and cook for a couple of minutes, until it’s very aromatic.
- Deglaze the pot with the tomatoes, sherry and stock. Use a flat-bottomed wooden spatula to scrape any stuck bits of food from the bottom of the pot, back into the mixture.
- Preheat the oven to 300°F.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Then uncover the pot, turn the heat to medium and cook to reduce the liquid by about half. This should take about 20 minutes.
- Fold in the beans and season generously to taste with salt and pepper. (Here's How to Season to Taste.)
- Sprinkle the bread crumbs evenly on top and then drizzle with the remaining olive oil.
- Bake uncovered in the preheated 300°F oven for 1½ hours. Then cover loosely with foil, and bake for another 30 minutes. (If the top isn't as golden as you'd like, you can place it under the broiler for about 30 seconds.)
- Let it rest for at least 15 minutes before serving.
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