Vegetarian Cassoulet Cassoulet De Legumes

Cozy up with a bowl of hearty and flavorful **Vegetarian Cassoulet Cassoulet de Légumes**, a plant-based twist on the traditional French classic. Packed with creamy white beans, tender zucchini, and a vibrant medley of vegetables like carrots, celery, and onion, this rich recipe delivers comfort without compromise. The dish simmers in a savory tomato and vegetable broth, infused with fragrant thyme and a hint of garlic, creating layers of flavor you'll savor with each bite. Finished with golden, toasted breadcrumbs for a satisfying crunch, this vegetarian cassoulet is oven-baked to perfection, offering a wholesome, satisfying meal that's perfect for weeknights or special gatherings. Whether you're a vegan or simply looking for a healthy, meatless dinner idea, this soul-warming recipe is sure to become a family favorite.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 stalks celery stalks, sliced
• 4 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 1 15-ounce can diced tomatoes (with juice)
• 4 cups vegetable broth
• 2 15-ounce cans white beans (such as cannellini or Great Northern), rinsed and drained
• 1 medium zucchini, cut into thick rounds
• 4 sprigs fresh thyme sprigs
• 1 bay leaf
• 2 tablespoons parsley, chopped (optional for garnish)
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 cup breadcrumbs
• 2 tablespoons butter (or olive oil for vegan option)

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 diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 4

Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring to combine.

Step 5

Add the diced tomatoes (with their juice), vegetable broth, white beans, zucchini, thyme sprigs, and bay leaf to the pot. Stir well to combine.

Step 6

Season with salt and black pepper. Bring the mixture to a gentle boil.

Step 7

Reduce the heat to low, cover the pot, and let it simmer for 30 minutes, stirring occasionally.

Step 8

While the cassoulet simmers, melt the butter (or heat olive oil for vegan option) in a small pan over medium heat. Add the breadcrumbs and stir until they are golden brown and crispy. Remove from heat and set aside.

Step 9

After the cassoulet has simmered, remove and discard the thyme sprigs and bay leaf.

Step 10

Sprinkle the toasted breadcrumbs evenly over the top of the cassoulet.

Step 11

Transfer the pot to the preheated oven and bake uncovered for 20-25 minutes, or until the surface is golden and bubbling.

Step 12

Remove from the oven and let it cool slightly before serving.

Step 13

Garnish with chopped parsley, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(2974.2g)

Amount per serving	% Daily Value*
Calories	2360.3

Total Fat 84.1g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat 6.8g
Cholesterol 62mg	0%
Sodium 6537.5mg	0%
Total Carbohydrate 335.8g	0%
Dietary Fiber 70.4g	0%
Total Sugars 59.8g
Protein 90.2g	0%

Vitamin D 18IU	0%
Calcium 821.6mg	0%
Iron 31.0mg	0%
Potassium 6836.8mg	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: 30.8%

Protein: 14.7%

Carbs: 54.6%