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Vegan Cassoulet

An easy veggie cassoulet. I hate to use 2 pots, so if you have a cast iron casserole that goes stove top to oven, use that (although it is nice to have a big surface area for the bread topping). Update Jan 2011 - I forgot to give proper credit for this recipe, I believe it came from the original Moosewood cookbook, adapted from there. Having made this a few times now and as one reviewer mentioned below, you could take or leave potatoes in this. It's more filling with them, but they don't add a whole lot. When including them be sure to cut in a fairly small dice because they've got to cook through in about 45 mins. If the pieces are too large they won't be done. I've really come to love this recipe though, find a nice blend of herbes de provence, it really makes it. Bon Apetit!
4 Servings - 1 hr 30 min -
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Servings:4  | Calories:563 | Total Fat:19g  | Chol:1mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 19g
29 %
Sat Fat 3g
15 %
Total Carb 82g
27 %
Fiber 17g
68 %
Sugars 10g
Cholesterol 1mg
0 %
Sodium 1807mg
75 %
Protein 20g
40 %
42% Others combined
32% Cannellini beans
13% Vegetable broth
11% Whole wheat bread
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 tablespoons olive oil
1 medium onion , diced
1 large carrot , diced
1 stalk celery , diced
1 large red potatoes , diced
6 garlic cloves , minced
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 bay leaf
2 (15 ounce) cans cannellini beans , drained (aka white beans, Great Northern)
1 (14 1/2 ounce) can diced tomatoes
2 cups vegetable broth
2 tablespoons olive oil
3 slices whole wheat bread
2 sprigs parsley
4 garlic cloves , peeled

Directions : View recipe directions on
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