Crock Pot Vegan Bean Cassoulet

Warm, hearty, and packed with plant-based protein, this Crock Pot Vegan Bean Cassoulet is the ultimate comfort food for slow-cooked perfection. Featuring a medley of creamy cannellini beans, robust kidney beans, and nutty chickpeas, this recipe is slow simmered with vibrant vegetables, fragrant thyme, and a hint of smoky paprika for a rich, satisfying flavor. The crock pot does all the work, creating a tender, flavor-infused dish that’s perfect for busy weeknights or cozy weekends. Optional golden panko breadcrumbs add a crunchy texture, while fresh parsley lends a pop of color and brightness. Serve this vegan cassoulet with crusty bread or a crisp salad for a wholesome, soul-warming meal that’s sure to impress.

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 3 cups cannellini beans (cooked or canned, drained and rinsed)
• 1.5 cups kidney beans (cooked or canned, drained and rinsed)
• 1 cup chickpeas (cooked or canned, drained and rinsed)
• 2 large carrots (sliced into 1/4-inch rounds)
• 2 celery stalks (chopped)
• 1 medium yellow onion (diced)
• 4 garlic cloves (minced)
• 1 can (14 ounces) crushed tomatoes (canned)
• 3 cups vegetable broth
• 1 bay leaf
• 4 fresh thyme sprigs
• 1.5 teaspoons smoked paprika
• 0.5 teaspoon ground black pepper
• 1 teaspoon sea salt
• 2 tablespoons olive oil
• 0.5 cup panko breadcrumbs (optional for topping)
• 2 tablespoons chopped fresh parsley (optional for garnish)

Directions

Step 1

Heat the olive oil in a skillet over medium heat. Add the diced onions, garlic, carrots, and celery, and sauté for 5-7 minutes, until the vegetables are softened and fragrant.

Step 2

Transfer the sautéed vegetables to the crock pot.

Step 3

Add the cannellini beans, kidney beans, chickpeas, crushed tomatoes, vegetable broth, bay leaf, fresh thyme sprigs, smoked paprika, ground black pepper, and sea salt to the crock pot.

Step 4

Stir everything well to combine.

Step 5

Cover and cook on low heat for 6 hours, or until the flavors have melded together and the vegetables are tender.

Step 6

OPTIONAL: If you'd like a crunchy topping, preheat your oven to 400°F (200°C). Spread the panko breadcrumbs evenly on a baking sheet, and toast them in the oven for 5-7 minutes until golden brown. Sprinkle the toasted breadcrumbs on top of the cassoulet before serving.

Step 7

Before serving, remove the bay leaf and thyme sprigs from the crock pot.

Step 8

Ladle the cassoulet into bowls, and garnish with fresh parsley if desired.

Step 9

Serve hot with a slice of crusty bread or a simple green salad for a complete meal.

Nutrition Facts

Serving size	(2870.8g)

Amount per serving	% Daily Value*
Calories	2236.4

Total Fat 48.3g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 7633.6mg	0%
Total Carbohydrate 363.7g	0%
Dietary Fiber 99.2g	0%
Total Sugars 57.8g
Protein 113.6g	0%

Vitamin D 0IU	0%
Calcium 887.0mg	0%
Iron 37.1mg	0%
Potassium 6990.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.5%

Protein: 19.4%

Carbs: 62.1%