White Bean Vegan Cassoulet

Try this White Bean Vegan Cassoulet! It's packed with flavour, easy to make and will make many hungry bellies happy!

Merry Christmas everyone! It has been one for the books this year. I got engaged! Yes, I was surprised on Xmas Eve by the love of my life with the most beautiful ring (one of my choosing). We have been enjoying our time together for the past couple of days. It has been heaven and I hope your family time has been one full of joy and peace.

For Christmas Eve this year I planned a cassoulet which leads me to todays recipe! The idea of having a warm bowl of beans with crusty bread really appealed to the both of us. This dish is great on its own but I have also paired it with butternut squash which was just perfect as well.

This meal is protein heavy as it has beans and tempeh. The tempeh is the perfect addition making a meaty texture. I added in tons of fresh herbs, earthy mushrooms and a homemade vegetable stock that will blow your mind.

Let’s get to it.

a beautiful ceramic dish filled with a white bean cassoulet. There is toasted bread on the side of the dish with a spoon and some greens on top

White Bean Vegan Cassoulet

Teri-Ann Carty

Try this White Bean Vegan Cassoulet! It's packed with flavour, easy to make and will make many hungry bellies happy!

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Prep Time 12

Cook Time 1

Course Dinner, Lunch, Main Course

Equipment

oven
large pot (best with a lid)

Ingredients

1 cup dried white beans (soaked overnight)
2 bay leaves
3 peppercorns
pinch of chilli flakes
2 tbsp olive oil
1 small onion (diced)
2 garlic cloves
2 medium sized carrot
1 stalk celery
1 package tempeh (cut into cubes)
4 cups cremini mushrooms (sliced)
1 tbsp chopped thyme
1 tbsp chopped sage
3 tbsp balsamic vinegar
1 tbsp vegan Worcestershire sauce
1 cup vegetable broth
1-2 tbsp dijon mustard
sea salt
cracked pepper

Instructions

You can make your beans well in advance. I soaked my beans overnight and cooked them the next day. Dump soaked beans into a pot, cover with water about 3 inches above the beans. Add bay leaf and peppercorns. Bring to a boil and then reduce to medium. Cook for approximately 35-45 minutes. The beans should not be mushy. Set aside beans until ready to make cassoulet.
In a large pan (one with a lid is perfect but not necessary) heat over medium-high heat. Add in olive oil and chilli flakes. Next, add-in onion and garlic and saute for several minutes. Add-in carrot and celery and saute until veggies start to soften.
To minimize bitterness in your tempeh I recommend steaming it. I steam mine for about 10 minutes. Add tempeh into the veggie mixture and break up with your spoon. Allow to get slightly browned and then add-in mushrooms. Add a splash of stock to get mushrooms moving. Season generously with salt and pepper. To deglaze the pan add balsamic and Worcestershire. Scrape up any bits on the bottom of the pan.
Add beans. Stir together. Add herbs, stir. Add 1/2 cup of stock and mix everything. Turn heat down slightly. Once stock is slightly absorbed, add remaining stock and a healthy tbsp of dijon mustard. Allow to cook 10-15 minutes more. Season with more salt and pepper.

Notes

Option to add in spinach or kale (I did) about 5 minutes before serving. I drizzled the cassoulet with good olive oil to finish. Checked one more time for seasoning and served it up with garlic toast.

Keyword cassoulet, dairy free, gluten free, holiday, plant based, vegan, white bean

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