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    Home » Vegetarian » Vegetarian Cassoulet Recipe

    Vegetarian Cassoulet Recipe

    Mar 15, 2019 · by Valentina · 70 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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.Vegetarian Cassoulet in a white pie dish.

    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!

    Vegetables for Vegetarian Cassoulet in shite pie dish.

    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.

    Vegetarian Cassoulet with breadcrumbs and olive oil on top ready to go in the oven, in white pie dish.

    What vegetables are in Vegetarian Cassoulet?

    • onion
    • garlic
    • carrots
    • kale
    • 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.

    Close up of Vegetarian Cassoulet in a white pie 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 ½ 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?
    A: Totally!

    Q: Do the vegetables become soggy with the long cooking time?
    A: Nope!

    Large spoonful of Vegetarian Cassoulet held over pie dish.

    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.

    The inside of Vegetarian Cassoulet showing all of the vegetables and juices.

    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.

    Giant spoonful of Vegetarian Cassoulet with carrots, beans, spinach

    Vegetarian Cassoulet Recipe

    Valentina K. Wein
    An amazing vegetarian twist on a classic. Packed with hearty and delicious flavors, you won't be able to get enough!
    *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.
    5 from 19 votes
    Print
    Prep Time 15 mins
    Cook Time 4 hrs
    Resting Time 15 mins
    Total Time 4 hrs 30 mins
    Course Main Course
    Cuisine French, American
    Servings 10
    Calories 334 kcal

    Ingredients
     
     

    • ¾ cup olive oil
    • 2½ cups yellow onion, thinly sliced
    • 2 tablespoons roasted garlic, roughly chopped
    • 2½ cups carrots, peeled and cut into ¼ to ½-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

    Instructions
     

    • 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.)
    • Pour the mixture into a 9 x 13 x 2½ inch baking dish, or two 9 inch pie dishes.
    • 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.

    Notes

    Calorie count is only an estimate.
    Keywords comfort food recipes for fall and winter, vegetarian comfort foods
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    More Vegetarian Recipes

    • Slow Cooked Red Cabbage Stew
    • Halloumi Fries with Greek Yogurt Dip
    • Easy Vegan Cream of Mushroom Soup
    • Crispy Smashed Cauliflower

    Reader Interactions

    Comments

    1. Tori @ The Shiksa in the Kitchen

      January 27, 2012 at 11:34 pm

      This also sounds really delicious! Could I sub spinach for the kale? I know kale is super healthy but it's a little bitter for me...

      Reply
      • valentina

        January 28, 2012 at 1:10 am

        Thanks so much, Tori! Yes, spinach would be fantastic -- I'd use twice as much since it shrinks more than the kale. 🙂 xo

        Reply
    2. Andrea

      February 06, 2012 at 1:48 am

      Do you think this could be freezer-friendly? If so, would you freeze before or after baking?

      Reply
      • valentina

        February 06, 2012 at 2:05 am

        I think you could freeze this after baking it. Place it in the refrigerator the at least 24 hours before you want to reheat it. Enjoy! 😀

        Reply
    3. Diane

      February 11, 2013 at 10:43 pm

      Hi there,
      Try as I might I just don't care for Kale. Is spinach an OK substitute?

      Reply
      • valentina

        February 12, 2013 at 12:04 am

        Absolutely! 🙂

        Reply
    4. SHANIKA

      March 13, 2019 at 8:37 pm

      This Vegetarian dish looks great! I'm loving all of the flavors and that crunch on top!

      Reply
      • valentina

        March 15, 2019 at 8:24 am

        Thank you!

        Reply
    5. Jillian

      March 13, 2019 at 10:00 pm

      This dish looks amazing! Vegetarian or meaty this will get gobbled up in my home!!

      Reply
      • valentina

        March 15, 2019 at 8:25 am

        Yay! Enjoy it!

        Reply
    6. Natalie

      March 13, 2019 at 10:22 pm

      Looks so delicious and comforting! Perfect for a healthy balanced dinner ♥

      Reply
      • valentina

        March 15, 2019 at 8:25 am

        Indeed. Hope you try it. 🙂

        Reply
    7. Noelle

      March 14, 2019 at 1:33 am

      Love all the ingredients in this recipe, can't wait to make it with some of my fresh herbs and veggies!

      Reply
      • valentina

        March 15, 2019 at 8:26 am

        Thank you, Noelle! Hope you love it.

        Reply
    8. Dannii

      March 14, 2019 at 1:52 am

      What a lovely warming comfort meal. I love how many veggies you have managed to pack in to it too.

      Reply
      • valentina

        March 15, 2019 at 8:26 am

        Thanks so much, Dannii. 🙂

        Reply
    9. Marissa

      March 15, 2019 at 4:37 pm

      I'm with you about Cannellini - definitely my favorite bean. (My husband is allergic to chickpeas so hummus, minestrone, you name it, we make with Cannellini instead). Cassoulet is one of my favorite comfort foods. Love the idea of a vegetarian version!

      Reply
      • valentina

        March 15, 2019 at 5:18 pm

        Here's to Cannellini! 😀 Good thing your husband's not allergic to those. Thank you, Marissa, for visiting. Hope you have a lovely (and delicious) weekend. 🙂

        Reply
    10. Kathryn

      March 15, 2019 at 5:24 pm

      Mmmm....Cannellini Beans are also my favourite and I am a recent convert to Kale, much to the delight of my daughter. I think it all came down to how I cook it and I've found several lovely dishes....and this one I can add to the collection. Lovely Valentina.

      Reply
      • valentina

        March 17, 2019 at 1:01 pm

        Thanks, Kathyrn. It took me a while to get into kale, too, and I generally prefer it cooked. Enjoy! 🙂 ~Valentina

        Reply
    11. Gerlinde @ Sunnycovechef

      March 15, 2019 at 7:13 pm

      Making cassoulet is on my to do list , maybe I start with your vegetarian version. It looks fantastic and is so much healthier.

      Reply
      • valentina

        March 16, 2019 at 1:00 pm

        Thank you, Gerlinde! It's yummy. Enjoy!

        Reply
    12. Eha

      March 15, 2019 at 7:34 pm

      *smile* After decades of regularly cooking cassoulet avec duck and sausage it will feel slightly different doing your version. Looks good tho' I shall stay with spinach, use dry sherry and artichoke hearts for the first time . . . interesting trying . . .

      Reply
      • valentina

        March 16, 2019 at 12:58 pm

        Yes, it's quite different from the traditional duck and sausage (which I also love). I hope you find this delicious. Thank you for stopping by and I hope you're having a lovely weekend. 🙂

        Reply
    13. angiesrecipes

      March 16, 2019 at 4:02 am

      Healthy and comforting! I love that crusty topping.

      Reply
      • valentina

        March 16, 2019 at 12:55 pm

        Thank you, Angie! 🙂

        Reply
    14. David

      March 16, 2019 at 5:16 pm

      Well, as you know, I just posted on cassoulet and I think a vegetarian version is a great idea! While I love the duck and pork version, it’s not exactly heart healthy! And all the ingredients in this are lovely! Thanks so much, Valentina!

      Reply
      • valentina

        March 17, 2019 at 1:03 pm

        Thank YOU, David. Non heart healthy is okay too -- in moderation, right!? 😉 Enjoy all the versions.

        Reply
    15. James

      March 17, 2019 at 8:14 am

      Looks so good. I'm sure it will be great without the duck fat, seems like there's a ton of flavor here!

      Reply
      • valentina

        March 17, 2019 at 1:03 pm

        Thanks, James! Enjoy!

        Reply
    16. Ron

      March 17, 2019 at 10:33 am

      A wonderful variation of a classic dish that I quite enjoy. But as David pointed out, cassoulet is not particularly heart healthy. Truth be known, I think the classic dish can be a bit too rich for me, so this is great. Love, love cannellini beans and veggies of all types. Can't wait to give this a try, but I might sneak in a piece of grilled chicken on the side Thanks for sharing.

      Reply
      • valentina

        March 17, 2019 at 1:12 pm

        Happy you like this, Ron. Hope you love it and it would be excellent with a "side" of grilled chicken. 😀

        Reply
    17. Naveen Sohail

      March 18, 2019 at 2:49 am

      What a delicious recipe. I am going to try this tonight.

      Reply
      • valentina

        March 18, 2019 at 9:25 am

        Great! I hope you love it!

        Reply
    18. Kelly | Foodtasia

      March 18, 2019 at 4:10 am

      Valentina, this cassoulet looks amazing! Love how you made it vegetarian. It really is surprising how many vegetarian dishes are tops for comfort food. I definitely wouldn't miss the meat in this. Delicious!

      Reply
      • valentina

        March 20, 2019 at 11:21 am

        Thank you, Kelly. I agree. 🙂

        Reply
    19. Dawn

      March 18, 2019 at 4:48 am

      This sounds absolutely divine, Valentina! Love all the veggies in here. Super hearty and perfect for meatless Monday...or any day really! That golden brown crispy top looks so tempting, I can practically hear the spoon crushing into now 😉 Have a fabulous week ahead!

      Reply
      • valentina

        March 18, 2019 at 9:24 am

        Thank you, Dawn! Ooooh I do like the sound of that spoon going in. 😀

        Reply
    20. David @ Spiced

      March 18, 2019 at 5:05 am

      We made cassoulet not too long ago, and it was quite tasty! But now I'm totally intrigued by this vegetarian version. This one sounds delicious as well! The artichoke hearts + roasted garlic are both calling to me here!

      Reply
      • valentina

        March 18, 2019 at 9:22 am

        Thanks, David! Yes, those artichokes and roasted garlic are soooo good! Enjoy!

        Reply
    21. Nancy

      March 18, 2019 at 1:40 pm

      I adore Cassoulet and this vegetarian version is absolutely brilliant!!! So adding to my "must make" list!!!

      Reply
      • valentina

        March 20, 2019 at 11:22 am

        Yay! Hope you love it, Nancy. Thank you!

        Reply
    22. 2pots2cook

      March 19, 2019 at 11:01 am

      Oh dear ! We love cassoulet and your twist is so lovely and refreshing spring version. Thank you so much !

      Reply
      • valentina

        March 20, 2019 at 11:22 am

        Thanks! It is indeed a tasty twist. 🙂

        Reply
    23. John / Kitchen Riffs

      March 20, 2019 at 8:51 am

      This is really different! And good, I'll bet -- certainly the combo of ingredients sounds really tasty. Neat recipe -- thanks.

      Reply
      • valentina

        March 20, 2019 at 10:36 am

        Thanks for checking it out, John. The combination of flavors and textures really works well for this. In my humble opinion, of course. 😉

        Reply
    24. Christina

      March 20, 2019 at 11:12 pm

      I absolutely love this idea! Although it's a vegetarian version, it's still got lots of protein from the beans and I just LOVE beans! I think cannellini are my #2 favorite (borlotti=1) 🙂

      Reply
      • valentina

        March 22, 2019 at 11:01 am

        Cannellini are my no. 1 😀 Thank you, Christina! XO

        Reply
    25. Nish Kitchen

      March 21, 2019 at 4:38 pm

      WOW! This looks delicious!

      Reply
      • valentina

        March 22, 2019 at 11:05 am

        Thank you! 🙂

        Reply
    26. Jeff the Chef

      March 22, 2019 at 4:33 am

      When I was growing up, I never imagined that I'd be one of those people who'd know what cassoulet is, let alone who'd say, "Well, the best cassoulet I've ever had was in Toulouse." But, look at me now. Anyway, I've never had a veggie version - it looks delicious.

      Reply
      • valentina

        March 22, 2019 at 11:07 am

        Lucky you to have been in Toulouse! Let alone to have been eating a delicious cassoulet there. 🙂 Sounds lovely. Enjoy!

        Reply
    27. stella jones

      April 18, 2019 at 11:01 pm

      Healthy and delicious food. I must try this!

      Reply
      • valentina

        April 19, 2019 at 12:46 pm

        Thanks, Stella! Enjoy. 🙂

        Reply
    28. Rose

      January 17, 2020 at 8:33 pm

      Thank you for this AMAZING recipe!! It was so flavourful and delicious and everyone loved it.
      I'm a full time caretaker in my home for my Mom with Dementia so I am quite limited in my time for cooking so I just put all the ingredients together in a dutch oven with the lid off (except the spinach and bread crumb topping - I added that the last 15 min or so) and cooked the pot for 1.5 hours at 400 degrees.
      I also added in 4 vegetarian Beyond Meat sausage that I pre cooked in a frying pan which gave it an amazing flavour. Since my husband is Irish I HAD to throw in a couple of potatoes as well. LOL
      Definitely being added to my favourites!! 🙂

      Reply
      • valentina

        January 19, 2020 at 3:23 pm

        Hi Rose. Thank you so much for this lovely comment. I so appreciate it. I'm so happy you loved this recipe, and the way you cooked sounds great, and I love that you added potatoes. Yum! I admire you for being a caretaker for your mom. I have helped take care of my parents on and off over the years, but with help. I know how hard it can be with help, so you're amazing doing it full time. Sending love and warmth to both of you. And thank you for checking out my recipes and Cooking On The Weekends. 🙂 ~Valentina

        Reply
    29. Tom Graham

      January 27, 2020 at 12:52 pm

      Can you cook the whole thing In a Le Creuset and omit transferring to a pie dish

      Reply
      • valentina

        January 27, 2020 at 8:05 pm

        Yes! Excellent idea! Thanks for writing in. 🙂 ~Valentina

        Reply
    30. Angela W Broyles

      April 06, 2020 at 1:58 pm

      I made this for lent and it was so delicious! I used homemade veg. stock and all fresh herbs, but did not put on the breadcrumbs and olive oil. I also added some vegetarian italian sausage. Such a rustic, beautiful meal!

      Reply
      • valentina

        April 06, 2020 at 5:55 pm

        Hi Angela, thanks so much for writing in. I'm so happy this dish was a success for you, and I think adding the vegetarian sausage was a great idea! You made my day. 🙂 ~Valentina

        Reply
    31. Sassy

      May 31, 2020 at 9:24 pm

      Hi, I am wondering, does this freeze well, do you know? I am vegan but have been really craving a cassoulet and this looks like it would fit the bill. It sounds amazing. But with only 2 of us eating it, it would be fiddly to try and reduce it to just 2 servings. Thanks and can’t wait to kook this! 🙂

      Reply
      • valentina

        June 01, 2020 at 3:09 pm

        Hi there, Thanks for writing in. Yes, it will freeze well. I would portion it into serving sizes to freeze, wrapped very well, so no air can get in. I think it would freeze well this way for up to a month. Defrost it in the refrigerator about 24 hours before you're ready to reheat it. Enjoy! 🙂 ~Valentina

        Reply
    32. Vicki O’Brien

      March 21, 2021 at 4:51 pm

      Am going to try this but ai don’t have sweet sherry and we only buy the dry. Would port substitute well or do you have any other suggestions? Thanks Vicki

      Reply
      • valentina

        March 22, 2021 at 9:06 am

        Hi Vicki, you can actually use the dry sherry. The cream/sweet just adds some subtle sweetness, but the flavor of the sherry will still work well with the dry. I think I'd do that before using the port because that would likely be too sweet. Enjoy! 🙂 ~Valentina

        Reply
    33. Brynna

      August 29, 2021 at 5:26 pm

      I made this tonight and it was great. I had to make several substitutions because I am moving and didn’t have everything. I didn’t have broth, so I used a whole can of tomatoes, a whole can of artichokes (in water) including the juice, a cup of white wine instead of sherry. And I completely left our any spinach or kale. It turned out fantastic! I saved the recipe to try with the correct ingredients in the future, but either way this is a keeper. Thanks for sharing it.

      Reply
      • valentina

        August 30, 2021 at 6:22 am

        Hi Brynna. Thanks so much for writing in. I'm so happy enjoyed this recipe, and so great you went ahead with it with the substitutions. Love that that worked out, and hope you like with the other ingredients too. This is definitely a good one that you can switch it up with. Thanks for checking out my site and recipes, and have a great day. 🙂 ~Valentina

        Reply
    34. Kathy

      March 10, 2022 at 9:27 am

      Can you just keep it in the dutch oven for the whole cooking time? I don't understand why you need to transfer it to a different pan. Please advise. Thanks!

      Reply
      • valentina

        March 11, 2022 at 1:32 pm

        Hi Kathy. Thanks for writing in. 🙂 Yes, you could do the whole process in the Dutch oven -- however, since there's a topping/crust, it's better to have it in a shallower baking dish. This way most of the bites include the crust. In a deeper dish, like the Dutch oven, There's less crust on top of a very deep stew. It presents more like a pie or casserole, instead of a stew. All of that said, it'll still be very tasty either way. Enjoy! 🙂 ~Valentina

        Reply
    35. Erin

      March 27, 2022 at 4:09 pm

      The slow cooking really concentrates the flavors - very nice vegan recipe. I did not use the artichoke hearts. Instead I soaked about 0.5 oz of dried mushrooms (shitake) in a cup of boiling water. Sliced them and put them instead of artichokes. and used the soaking water as part of the broth. And I added miso to broth.

      Reply
      • valentina

        March 28, 2022 at 5:36 pm

        Hi Erin. Thanks so much for writing in and for trying my recipe. I'm so happy you liked this cassoulet so much. The addition of the mushrooms sounds fantastic, and so smart to add the soaking liquid. I love it! 🙂 ~Valentina

        Reply

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