Savor the Flavors of This Savory Vegetarian Cassoulet Dish
As a vegan chef, I’m always on the lookout for delicious and hearty plant-based recipes that fulfill our cravings for comfort food without relying on animal products. That’s why I’m thrilled to share my vegetarian cassoulet recipe with you today.
Cassoulet is a classic French dish traditionally made with a variety of meats such as duck and pork, as well as white beans and slow-cooked vegetables. It’s a rich and flavorful dish that’s perfect for colder months or whenever you’re in the mood for something cozy and satisfying.
My vegetable cassoulet recipe offers a lighter take on this French staple that is just as delicious and comforting but entirely plant-based. Instead of using meat, we rely on roasted vegetables, mushrooms, chard, and of course, plenty of white beans. The result is a hearty and satisfying meal that will become a go-to for vegans and non-vegans alike.
Whether you’re already a fan of cassoulet or looking to try an updated version of this classic French dish, my vegetarian cassoulet recipe won’t disappoint you. So get ready to indulge in some serious comfort food that’s also good for your health!
Why You’ll Love This Recipe
Are you looking for a cozy and comforting dish that’s perfect for a chilly evening? I highly recommend trying out this vegetarian cassoulet recipe. Not only is it delicious and satisfying, but it’s also a great way to incorporate more plant-based meals into your diet.
One of the best things about this dish is its versatility. You can swap out ingredients or add in your favorite vegetables to make it truly your own. Plus, it’s a crowd-pleaser that vegans and non-vegans alike will enjoy.
This recipe is packed with hearty beans, savory vegetables, and aromatic herbs. It’s slow-cooked to perfection, bringing out all the flavors and creating a crave-worthy aroma that will fill your kitchen.
But the best part? This dish is made with love and care. Each layer is carefully crafted to create a wholesome and satisfying meal that will leave you feeling nourished and satisfied. It’s comfort food at its very best.
Trust me when I say that this vegetarian cassoulet will become a staple in your home. It’s easy to make, simple to customize, and totally delicious. Give it a try and see for yourself why it’s quickly becoming one of my favorite dishes!
Ingredient List
Here are the ingredients you will need to make this vegetarian cassoulet recipe:
Beans and Vegetables
- 2 cups dried white beans, soaked overnight
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 1 red bell pepper, chopped
- 1 potato, peeled and cubed
- 4 garlic cloves, minced
- 8 oz mushrooms, sliced
- 2 cups Swiss chard, trimmed and chopped
- 1 bay leaf
Herbes de Provence
- 1 tablespoon dried thyme leaves
- 1 tablespoon herbes de Provence
Tomatoes and Wine
- 28 oz can diced tomatoes
- ½ cup dry red wine
- 2 cups vegetable stock
Olive Oil
- ¼ cup olive oil
Garnish
- Fresh parsley, chopped
This dish features a summer vegetable twist on a classic French dish. The bean cassoulet is made with cannellini beans and roasted vegetables. It’s slow-cooked in an earthenware CorningWare casserole until crispy on top.
The Recipe How-To
Before we dive into the instructions, take note of the following preparation time and cooking time: it takes around 30 minutes of your time to prepare the ingredients, and an additional 2 hours and 30 minutes to slow-cook.
Step 1: Soak White Beans
First things first, soak 2 cups of dried white beans overnight in water. This will soften them and reduce the cooking time.
Step 2: Saute Vegetables
In a pan, sauté 2 medium carrots, 2 celery stalks, and 1 red bell pepper in 2 tablespoons of olive oil until they become slightly tender. Next, add 3 cloves of minced garlic and stir for around 30 seconds.
Step 3: Add Tomatoes and Herbs
Add a can of diced tomatoes, followed by around 2 tablespoons of dried thyme leaves and a bay leaf. Stir everything together.
Step 4: Pour Red Wine
Pour in a cup of dry red wine into the mixture. Let it cook for around five minutes to evaporate some of the alcohol.
Step 5: Add Beans and Stock
At this point, transfer everything from the pan into an earthenware or Corningware casserole dish. Drain and add the soaked beans into the mix alongside around 3 cups of vegetable stock.
Step 6: Slow Cook in Oven
Preheat your oven to 325°F (160°C). Combine everything in your earthenware or Corningware dish, then put it in the preheated oven. It should take around two and a half hours for everything to slow cook.
Step 7: Enjoy Cassoulet!
Once done, let it cool down for a bit before serving. Garnish with some freshly chopped parsley on top. You’ll love how all the flavors blend together in this vegetarian cassoulet!
Substitutions and Variations
If you are looking to add some extra flavor and texture to your vegetarian cassoulet, there are many different substitutions and variations you can try!
1. Summer Vegetable Cassoulet: Replace the potatoes and carrots with summer vegetables like zucchini, eggplant, and bell peppers. Use cannellini beans instead of white beans for a creamier texture.
2. Bean Cassoulet: Experiment with different types of beans such as kidney beans, navy beans, or black beans for a unique twist on this classic dish.
3. Mushroom and Chard Cassoulet: Try adding sautéed mushrooms and chopped Swiss chard to your cassoulet for added depth of flavor.
4. French Cassoulet with Variety Meats: If you’re not a vegetarian, consider making a traditional French cassoulet with duck, pork, or lamb instead of the usual vegetable-based version.
5. Swap Out Herbs: Change up the flavors by using different herbs. For example, use rosemary instead of thyme or add in some sage.
Remember, when experimenting with substitutions and variations, it’s important to maintain the integrity of the dish. Keep in mind that cassoulet is traditionally slow cooked in an earthenware or CorningWare casserole dish with layers of cooked and drained beans, sautéed vegetables (diced tomatoes, carrot, celery), and herbs like herbes de Provence and bay leaf. The red wine stock gives the cassoulet its rich flavor so be careful not to skimp on this ingredient!
Serving and Pairing
Now that you’ve made this delicious vegetarian cassoulet, it’s time to serve it up and pair it with the perfect accompaniments. This rustic French dish is rich and hearty, so it pairs well with lighter sides to balance out the meal.
One classic pairing is a simple green salad dressed with a light vinaigrette. The crispness of the salad helps to cut through the richness of the cassoulet, and the bright flavors complement the savory beans and vegetables.
Another excellent choice is crusty bread or baguette, which can be used to soak up the flavorful broth from the cassoulet. You can also add a dollop of butter to your bread to make it even more decadent.
For drinks, a dry white wine or light-bodied red wine pairs perfectly with this veggie-loaded cassoulet. Alternatively, for non-alcoholic options, try serving sparkling water or herbal tea.
If you’re serving guests, consider using some attractive serving dishes like earthenware or Corningware casserole dishes that can go straight from oven to table. Creating layers of cooked and drained beans along with sauteed vegetables in these dishes not only makes them look better but also improves their tastiness.
Remember, cassoulet may take some time and effort, but it’s comfort food at its finest. Serve it hot, crispy and satisfying!
Make-Ahead, Storing and Reheating
Once you’ve enjoyed a hearty serving of this vegetarian cassoulet de legumes, you might be wondering how to keep the leftovers tasting just as delicious for your next meal. Luckily, this recipe is perfect for making ahead and reheating!
If you’re planning to make this recipe ahead of time, I recommend storing it in an airtight container in the fridge for up to 3 days. When you’re ready to reheat it, simply take it out and warm it up on the stove or in the microwave. You may need to add a splash of water or broth to thin out the sauce as it reheats.
Another great way to enjoy this dish is by freezing it in individual portions. This makes for quick and easy weeknight dinners when you don’t have time to cook from scratch. To freeze, ladle the cooled cassoulet into freezer-safe containers or bags, leaving some space at the top for expansion.
This dish freezes really well for up to 2 months. Simply thaw overnight in the fridge or use the defrost setting on the microwave. When you’re ready to enjoy, reheat on the stove over low heat until heated through.
Whether you make this recipe ahead of time or want to store leftovers for later, you can rest assured knowing that it will taste just as delicious as when it was freshly made. The flavors meld together beautifully over time, which only makes this classic French dish even more comforting and satisfying.Labels:
Tips for Perfect Results
When it comes to making the perfect vegetarian cassoulet, there are a few tips and tricks I’ve learned over the years that can take your dish from good to great. Here are some helpful tips to ensure your cassoulet will be a tasty hit.
First and foremost, soak your dried white beans overnight to help them cook evenly. In addition, refrain from adding salt until later in the cooking process, as it can cause the beans to toughen.
One of my favorite ingredients for adding a depth of flavor is dry red wine. Be sure to choose a good quality wine, as it will make all the difference in the taste of your dish.
When cooking up your vegetables, don’t be tempted to rush through this step. Slow-cooking your veggies will allow them to fully develop their flavors and add complexity to your dish. And don’t forget about including a bay leaf or two for an additional layer of flavor.
For further textural variation in your vegetarian cassoulet, consider incorporating roasted vegetables or mushrooms/chard sautéed with garlic and fresh herbs like thyme or herbes de Provence.
Finally, remember that presentation is key! Serve up your cassoulet in an earthenware or Corningware casserole dish, and layer the cooked and drained beans with sautéed vegetables, diced tomatoes, and fresh parsley. For an extra touch of sophistication, consider topping your cassoulet with a crispy breadcrumb crust before baking.
With these tips in mind, you’re sure to create an unforgettable vegetarian cassoulet that will impress even the most discerning diners.
FAQ
Before we end this recipe article, let me address some commonly asked questions about this vegetarian cassoulet dish. It’s always good to have answers before starting a recipe to ensure your success. So, without further ado, let’s dive into the FAQ section.
What makes a cassoulet a cassoulet?
A renowned French cuisine known as cassoulet is a hearty meal made of white beans and meat, typically cooked in a cassole d’Issel, from where it derives its name. It has its roots in Languedoc, a region in the south-west of France, where it was once a simple dish enjoyed by farmers. However, over time it has evolved into a more complex and sophisticated recipe.
What is a classic cassoulet made of?
Cassoulet is a treasured French country dish, consisting of slow-cooked sausage, confit (usually made of duck), pork, and white beans. The ideal cassoulet is cooked for hours, allowing the flavors of the beans and meat to blend into a smooth, indulgent dish.
What is the French term for a traditional French dish made of beans and a variety meats?
Cassoulet is a hearty French stew, commonly enjoyed in cold weather. It is typically made with beans, sausage, duck confit, and bread crumbs, all blended together in a flavorful mixture.
Bottom Line
In the end, there’s nothing quite as satisfying as a hearty and comforting dish of cassoulet. And with this vegetarian version, you can enjoy all of the flavor and warmth without any of the guilt or concern about animal products.
So why not give this vegetarian cassoulet recipe a try? The combination of fresh vegetables, flavorful herbs, and white beans will create a delicious and filling meal that everyone in your family can enjoy. Top it off with some fresh parsley for a touch of color and added nutrition.
Plus, this versatile recipe lends itself to a variety of substitutions and variations, so you can make it your own and tailor it to your preferences. Feel free to experiment with different veggies or types of beans until you discover your perfect cassoulet recipe.
So grab a large earthenware dish, preheat your oven, and get ready to savor the delicious flavors of this vegetarian cassoulet recipe. Trust me, it’s one dish that you won’t want to miss out on!
Vegetarian Cassoulet (Cassoulet De Legumes) Recipe
Ingredients
- 2 cups dried white beans
- 1 bay leaf
- 1 red bell pepper, diced
- 1 carrot, diced
- 12 garlic cloves, peeled
- 1 potato, peeled and diced
- 3 tablespoons olive oil
- 1 teaspoon herbes de provence, crushed
- 1/4 teaspoon dried thyme leaves, crushed
- 1 1/2 cups dry red wine
- 2 cups diced tomatoes
- 1 1/2 cups vegetable stock
- salt and pepper
- 1 cup fresh breadcrumb
- 3 tablespoons minced fresh parsley
Instructions
- Cook beans according to package directions; can be cooked in a pressure cooker or crockpot. Cook until tender but don't overcook.
- Preheat oven to 325 degrees F.
- Reserve 5 of the garlic cloves.
- In a large heavy saute pan, over medium-high heat, saute the pepper, carrots, potato and remaining garlic cloves, in 2 tablespoons of olive oil until lightly browned, about 5 to 8 minutes.
- In an earthenware (or corningware) casserole, layer the cooked drained beans, sauteed vegetables, diced tomatoes, herbes de Provence, thyme, red wine, and stock, sprinkling each layer with salt and pepper.
- Cover casserole with a tight fitting lid and bake for about one hour.
- Add more liquid if needed to keep the beans from burning.
- Mince the reserved garlic cloves.
- Combine minced garlic with the bread crumbs, minced parsley and 1 tablespoon olive oil.
- Increase oven heat to 400 degrees F.
- Remove casserole from the oven, remove lid and spread half of the crumb mixture over the top.
- Return uncovered casserole to the oven and bake about 15 minutes, or until a golden crust has formed.
- Break the crust and stir it into the cassoulet.
- Repeat by spreading the remaining half of the crumb mixture over the top of the cassoulet.
- Return uncovered dish to the oven and bake until the second and final crust has formed.
- Then serve.
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.