Vegan Traditional French Cassoulet

Indulge in the comforting flavors of a classic French dish with this Vegan Traditional French Cassoulet, a plant-based spin on the beloved rustic casserole. Packed with tender cannellini beans, hearty vegetables, earthy mushrooms, and savory chunks of seitan or vegan sausage, this recipe captures the soul of the original while remaining 100% vegan. The rich tomato base is infused with aromatic thyme, smoked paprika, and bay leaves, creating layers of warm, satisfying flavors. Topped with golden, crunchy vegan breadcrumbs and baked to perfection, this hearty one-pot dish is perfect for cozy dinners or festive gatherings. Ready in just over an hour, it’s a crowd-pleasing meal that brings comfort to the table and a touch of French elegance to your home.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 3 cups Cannellini beans (cooked and drained)
• 4 cups Vegetable broth
• 3 tablespoons Olive oil
• 1 large Onion (finely chopped)
• 2 medium Carrots (diced)
• 2 medium Celery stalks (diced)
• 4 cloves Garlic cloves (minced)
• 2 tablespoons Tomato paste
• 1 14-ounce can Canned diced tomatoes
• 1 teaspoon Thyme (dried)
• 2 leaves Bay leaves
• 1 teaspoon Smoked paprika
• 2 cups Mushrooms (sliced, such as cremini or shiitake)
• 1.5 cups Seitan or vegan sausage (cut into chunks or slices)
• 0.5 cup Breadcrumbs (vegan, preferably whole-grain)
• 2 tablespoons Parsley (fresh, chopped for garnish)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.

Step 3

Add the chopped onion, diced carrots, and celery and sauté for 5–7 minutes until softened.

Step 4

Stir in the minced garlic and tomato paste. Cook for 1–2 minutes, allowing the paste to caramelize slightly.

Step 5

Add the sliced mushrooms and sauté for another 5 minutes until they release their moisture and begin to brown.

Step 6

Pour in the vegetable broth, canned diced tomatoes, thyme, smoked paprika, bay leaves, salt, and pepper. Stir to combine.

Step 7

Add the cooked cannellini beans and vegan sausage or seitan chunks. Gently mix to distribute the ingredients evenly.

Step 8

Bring the mixture to a gentle simmer on the stove, then remove from heat.

Step 9

Sprinkle the vegan breadcrumbs evenly over the top of the cassoulet mixture.

Step 10

Transfer the pot to the oven and bake uncovered for 45 minutes, or until the breadcrumbs are golden and the cassoulet is bubbling around the edges.

Step 11

Remove the pot from the oven and let cool slightly. Discard the bay leaves.

Step 12

Serve warm, garnished with fresh chopped parsley.

Nutrition Facts

Serving size	(2957.4g)

Amount per serving	% Daily Value*
Calories	2831.4

Total Fat 99.8g	0%
Saturated Fat 15.9g	0%
Polyunsaturated Fat 10.2g
Cholesterol 7.9mg	0%
Sodium 7576.4mg	0%
Total Carbohydrate 329.8g	0%
Dietary Fiber 79.3g	0%
Total Sugars 56.8g
Protein 184.8g	0%

Vitamin D 16IU	0%
Calcium 912.5mg	0%
Iron 38.1mg	0%
Potassium 7177.4mg	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: 30.4%

Protein: 25.0%

Carbs: 44.6%