Vegan Cassoulet (French White Bean Stew)

Michelle Davis

Cassoulet is a slow-baked French white bean stew from the Southwest, traditionally built around deep savory flavors and a crisp breadcrumb crust. This version develops richness through mushrooms, miso, smoked paprika, and herbes de Provence, finished with a golden garlic-parsley crumb you crack through to reach the tender beans below. Allow around two hours, most of it hands-off oven time.

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Prep Time 30

Cook Time 1 50

Total Time 2 20

Course Main Course

Cuisine French

Servings bowls

Calories 500 kcal

Equipment

5–6 qt Dutch oven with lid (oven-safe)
Oven and broiler
Cutting board and chef’s knife
Wooden spoon or heatproof spatula
Small mixing bowl
Measuring cups and spoons
Microplane or zester (optional for lemon)

Ingredients

For the Aromatic Breadcrumb Topping:

2 tablespoons extra-virgin olive oil for tossing with crumbs
1 cup panko breadcrumbs or very dry rustic bread, pulsed to coarse crumbs
2 cloves garlic, minced for the crumb
2 tablespoons fresh parsley, finely chopped for the crumb
1 teaspoon lemon zest optional, brightens the crust
⅛ teaspoon kosher salt pinch, to season the crumb

For the Stew Base:

2 tablespoons extra-virgin olive oil for sautéing
8 ounces vegan sausage, sliced optional; choose a well-seasoned, firm style
1 large yellow onion, diced about 2 cups
2 medium carrots, diced
2 ribs celery, diced
12 ounces cremini mushrooms, chopped or mixed mushrooms for deeper flavor
4 cloves garlic, minced for the stew
1 ¼ teaspoons kosher salt divided, to season aromatics and adjust at the end
2 tablespoons tomato paste for rich caramelized depth
1 ½ teaspoons smoked paprika adds subtle smokiness reminiscent of cured meats
1 ½ teaspoons herbes de Provence classic southern French herb blend
½ cup dry white wine Sauvignon Blanc or similar; or substitute stock

For the Liquids & Beans:

1 cup crushed tomatoes preferably unsalted
4 cups low-sodium vegetable stock
2 pieces bay leaves
6 sprigs fresh thyme or 1 teaspoon dried thyme
4 ½ cups cooked white beans from 3 cans (15 oz each) cannellini or Great Northern, drained and rinsed
1 tablespoon white miso dissolves for umami depth
1 tablespoon tamari or soy sauce low-sodium if preferred
½ teaspoon freshly ground black pepper
2 tablespoons nutritional yeast optional, cheesy savoriness
½ teaspoon liquid smoke optional, for subtle campfire aroma

To Finish:

1 tablespoon extra-virgin olive oil optional, for drizzling at the end
2 tablespoons fresh parsley, chopped for garnish

Instructions

Mix the Crumb Topping (prep): In a small bowl, combine 1 cup panko, 2 tablespoons olive oil, 2 minced garlic cloves, 2 tablespoons chopped parsley, 1 teaspoon lemon zest (optional), and a pinch of salt. Toss until evenly coated. Set aside.
Preheat the Oven: Set to 375°F (190°C). Position a rack in the upper third for browning the crust later.
Sear the Vegan Sausage (optional, 5 minutes): Heat 2 tablespoons olive oil in a 5–6 qt oven-safe Dutch oven over medium heat. Add sliced vegan sausage and cook until lightly browned on both sides, about 5 minutes. Transfer to a plate; keep the oil in the pot.
Sweat the Aromatics (8 minutes): Add the diced onion, carrots, and celery to the pot with a pinch of the kosher salt. Cook over medium heat, stirring, until the onion turns translucent and edges become glossy and sweet, 8 minutes. You want steam to escape gently without browning.
Brown the Mushrooms (7 minutes): Stir in the chopped mushrooms and another pinch of salt. Increase heat slightly; cook until their moisture evaporates and they take on a mahogany edge and meaty aroma, about 7 minutes. Add the remaining minced garlic and cook 30 seconds until fragrant.
Tomato Paste and Spices (2 minutes): Add tomato paste, smoked paprika, and herbes de Provence. Cook, stirring, until the paste darkens from brick-red to russet and smells sweet, about 2 minutes—this caramelization is key.
Deglaze (3 minutes): Pour in the white wine (or stock). Scrape up any fond. Simmer 2–3 minutes until the harsh alcohol aroma mellows and the liquid reduces slightly.
Build the Stew (25 minutes): Add crushed tomatoes, vegetable stock, bay leaves, and thyme. Return the browned vegan sausage to the pot (if using). Bring to a gentle simmer, cover partially, and cook 25 minutes. The liquid should lightly burble; adjust heat to maintain a lazy simmer.
Add Beans and Umami (12 minutes): Stir in the white beans, miso, tamari, black pepper, and nutritional yeast (if using). Add liquid smoke if you like a subtle smokiness. Simmer uncovered 12 minutes, stirring occasionally, until the stew looks glossy and thick enough to coat a spoon. Remove bay leaves and thyme stems; taste and adjust salt.
Top and Bake (40 minutes): Smooth the surface, then evenly scatter the breadcrumb mixture over the stew. Transfer the uncovered Dutch oven to the oven and bake at 375°F (190°C) for 40 minutes, until the crumbs are deep golden and the edges bubble.
Broil to Finish (3 minutes): Switch to broil on high (about 500°F/260°C) and broil 2–3 minutes to achieve an extra-crisp crust. Watch closely to prevent burning.
Rest and Garnish (5 minutes): Let the cassoulet rest 5 minutes so the beans settle. Drizzle with 1 tablespoon olive oil (optional) and shower with 2 tablespoons chopped parsley. Serve hot.

Notes

Michelle’s Tips:

Beans: For the creamiest texture, use a mix of cannellini and Great Northern beans. If using dried beans, cook them separately until just tender (see Advanced Instructions) and proceed from Step 8.
Umami Balance: Miso and tamari add depth—start modestly and adjust to taste. For a smoky edge, smoked paprika plus a few drops of liquid smoke does the trick without overpowering.
Mushroom Technique: Don’t rush; let mushrooms release water and brown. For faster browning, avoid salting until they begin to color.
Gluten-Free: Use certified gluten-free panko and tamari.
No Wine: Replace with the same amount of stock plus 1 teaspoon apple cider vinegar for brightness.
Crust Perfection: If the top looks pale after baking, a brief broil gives you that crackling café-style finish.
Richer Body: Stir in 1 tablespoon olive oil or 1–2 tablespoons cashew cream just before topping for extra silkiness.

Nutrition

Calories: 500kcalCarbohydrates: 61gProtein: 28gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 1269mgPotassium: 1505mgFiber: 15gSugar: 8gVitamin A: 4178IUVitamin C: 15mgCalcium: 210mgIron: 16mg

Keyword comfort food, Dutch oven, French White Bean Stew, One-Pot, Plant-based, Vegan Cassoulet

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