Home » Recent Posts » Recipes » Easy Cassoulet Recipe with White Beans and Garlic Breadcrumbs
Last Updated . Published By Abbey Sharp 11 Comments
Jump to Recipe
Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.
This easy cassoulet recipe is the epitome of healthy cool weather comfort food without any meat!
Let’s talk about Cassoulet. It’s the dish that I fell in love with in France and have been making at home ever since (albeit quite a bit lighter than the French likely would). Traditionally, Cassoulet is a luscious white bean stew with lots of rich pork sausages and fatty braised meats. I love it, obviously, but it’s not exactly the kind of cheap healthy meal I try to make part of the usual rotation. Now, the truth is, vegan cassoulet isn’t really a thing in France. But I don’t see the harm in omitting the meat and just enjoying the plant based protein from all those beans!
Table of contents
- Why This Recipe Works
- Key Ingredients
- How To Make This Recipe
- Expert Tips
- Recipe FAQs
- More Recipes You Might Like
Why This Recipe Works
I’m all for trying to incorporate more plant-based recipes into one’s diet, which is why I created this easy cassoulet recipe. White beans are not only a great source of plant-based protein, they are also packed with fiber. In fact, white beans contain 11 grams of protein for only 1 cup. I also love this easy cassoulet recipe because it’s:
- Completely vegan
- Budget friendly
- A great family friendly meal
Key Ingredients
White Beans – As mentioned above, these white kidney beans are a great source of plant-based protein and fiber and are traditionally part of any French cassoulet.
Canned Tomatoes – This is an easy and inexpensive pantry staple that makes this easy cassoulet recipe something you can easily make all year round.
Herbs de Province- A traditional spice blend of thyme, savory, oregano, lavender, rosemary, marjoram, and parsley. You can make your own, but it’s also easy to buy now!
Breadcrumbs – I love adding breadcrumbs on top of this easy cassoulet recipe because it gives it the perfect crispy crunch on top. I personally like to use garlic breadcrumbs for a bit more flavor.
How To Make This Recipe
Step 1: Heat 2 tsp of olive oil in a Dutch oven over medium heat. Add in the breadcrumbs and garlic, and a pinch each of salt and pepper. Stir until combined and crumbly, mix with the parsley and then set aside.
Step 2: Return the pot to low heat, add in a teaspoon of oil and then add in the onions. Sauté over low heat until caramelized and golden, about 45-50 minutes. Add in the zucchini and cook 2 minutes, until lightly golden. Add in garlic and cook for another 30 seconds. Add in the herbs, bay leaf, thyme, and the tomatoes with their juice, and season with a pinch each of salt and pepper.
Step 3: Bring the mixture to a boil. Reduce the heat to medium low, add in the white beans and balsamic, and simmer for about 15-20 minutes, until the sauce thickens.
Step 4: Meanwhile, bring the polenta water to a boil in a small saucepot. While whisking gently, pour in the polenta in a steady stream and whisk until thickened. Reduce the heat to low for about 30 minutes, whisking very hard every 5-10 minutes to make sure you get all the bits off the corners and bottom of the pan. Add in the olive oil and season with salt and pepper to taste.
Step 5: Five minutes before you’re ready to serve, stir the spinach leaves into the cassoulet until wilted. Then divide the polenta between four bowls, top with the bean cassoulet and a generous sprinkling of garlic breadcrumbs.
Expert Tips
Caramelize those onions. Like, take the time – the 45-50 minutes it may take- to get them golden brown and sweet. This will add SO MUCH flavour to your cassoulet, even without the meat.
I also recommend not skipping the garlic breadcrumbs for this easy cassoulet recipe. They add such a nice textural contrast and are really super yummy on top of the beans.
Recipe FAQs
Can I serve this easy cassoulet recipe on noodles or rice instead of polenta?
100%. I like polenta, but cassoulet is delicious without anything at all (well, maybe some crusty bread), or on another starch or grain of choice.
Can I make this ahead of time for meal prep?
The cassoulet stew actually keeps really well if you make it ahead and will last for 4-5 days if you want to eat it for lunch. My recommendation would just be to wait until you’re ready to serve to make the polenta as it will harden in the fridge quickly it cools.
Can I add chicken or duck or sausage if I’m not vegan?
Definitely. Just make sure they’re pretty well cooked through before you add them back to the dutch oven and let the sauce finish cooking.
More Recipes You Might Like
If you love vegan dishes like this easy cassoulet casserole recipe, check out some of these vegan casserole recipes:
- VEGAN BREAKFAST CASSEROLE (GLUTEN FREE)
Have you ever had an authentic cassoulet? Would you be into a vegan cassoulet? Try this super easy cassoulet recipe and let me know what you think in the comments section below!
Easy Cassoulet Recipe with White Beans and Garlic Breadcrumbs
This easy cassoulet recipe is the epitome of healthy cool weather comfort food without any meat!
4.50 from 8 votes
Print Pin Rate
Servings: 4 servings
Calories: 305kcal
Author: Abbey Sharp
Ingredients
Topping:
- 2 tsp extra virgin olive oil
- 1/4 cup vegan breadcrumbs
- 1 clove small garlic minced
- 2 tbsp parsley finely chopped
- Pinch salt and pepper pinch of each
Casserole:
- 1 tsp extra virgin olive oil
- Pinch each of salt and pepper
- 1 1/2 cups of thinly sliced onions
- 2 zucchini diced
- 2 cloves garlic minced
- 1 tsp dried herbs de Provence
- 1 bay leaf
- 4 leaves sprigs of thyme only
- 14 1/2 oz can of diced tomatoes
- Pinch each of salt and pepper
- 2 cans white beans Cannellini, Navy or Great Northern, 19 oz cans, drained and rinsed
- 2 tbsp balsamic vinegar
- 1 cup baby spinach leaves finely chopped
Polenta:
- 4 cups water
- 1 cup polenta or yellow cornmeal
- 2 tsp extra virgin olive oil
- Salt and pepper to taste
Instructions
Heat 2 tsp of olive oil in a Dutch oven over medium heat. Add in the breadcrumbs and garlic, and a pinch each of salt and pepper. Stir until combined and crumbly, mix with the parsley and then set aside.
Return the pot to the low heat, add in a teaspoon of oil and then add in the onions. Sauté over low heat until caramelized and golden, about 45-50 minutes. Add in the zucchini and cook 2 minutes, until lightly golden. Add in garlic and cook for another 30 seconds. Add in the herbs, bay leaf, thyme, and the tomatoes with their juice, and season with a pinch each of salt and pepper.
Bring the mixture to a boil. Reduce the heat to medium low, add in the white beans and balsamic, and simmer for about 15-20 minutes, until the sauce thickens.
Meanwhile, bring the polenta water to a boil in a small saucepot. While whisking gently, pour in the polenta in a steady stream and whisk until thickened. Reduce the heat to low for about 30 minutes, whisking very hard every 5-10 minutes to make sure you get all the bits off the corners and bottom of the pan. Add in the olive oil and season with salt and pepper to taste.
Five minutes before you’re ready to serve, stir the spinach leaves into the cassoulet until wilted. Then divide the polenta between four bowls, top with the bean cassoulet and a generous sprinkling of garlic breadcrumbs.
Nutrition
Calories: 305kcal | Carbohydrates: 55g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 82mg | Potassium: 673mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1333IU | Vitamin C: 39mg | Calcium: 95mg | Iron: 3mg
Tried this Recipe? Pin it for Later!Mention @AbbeysKitchen or tag #abbeyskitchen!
Abbey Sharp
Abbey Sharpis a Registered Dietitian (RD), regulated by theOntario College of Dietitians. She is a mom,YouTuber,Blogger,award winningcookbook author,media coachspecializing in food and nutrition influencers, and a frequent contributor to national publications likeHealthlineand on national broadcastTV shows.
About Abbey Sharp
Abbey Sharpis a Registered Dietitian (RD), regulated by theOntario College of Dietitians. She is a mom,YouTuber,Blogger,award winningcookbook author,media coachspecializing in food and nutrition influencers, and a frequent contributor to national publications likeHealthlineand on national broadcastTV shows.
SIGN UP FOR THE FREE ONE WEEK MEAL PLANS
Sign Me Up!
You may also like these
Chickpea Salad Sandwich with Avocado | VeganRaw Vegan Cheesecake with Caramel Apples
Previous Post What Are Adaptogen Foods and Do They Reduce Stress?
Reader Interactions
11 Comments
Timi Towne says
I made this tonight (sans zucchini) It came out beautifully!! Thank you for a wonderful new dish. Please come see a picture of the finished product ~ I’m on Instagram as the_chunky_vegan ????reply to this comment
Abbey Sharp says
aw love it!! thanks so much hun!!
reply to this comment
Kim Kremer says
Can you give me an idea of the amount of zucchini for this recipe? The recipe says 2, but zucchini can vary greatly in size.
reply to this comment
Abbey Sharp says
good point. I would say 2 cups.
reply to this comment
What a flavorful recipe! Garlic breadcrums, yes!
reply to this comment
Abbey Sharp says
sooo good
reply to this comment
Amanda says
Great recipe! I did modify a teeny bit. I added 1 cup of liquid with some Better than bouillon because I wanted a more saucy cassoulet and I smashed some of the beans to make it creamy. I also added one ounce of smoked cheddar to the polenta (mostly because it was going bad in the fridge). The smoky flavor was great in this dish! Will make this again!
I never heard of Cassoulet – but it looks amazing!!
reply to this comment
Abbey Sharp says
its soo good
reply to this comment
I don’t know any french men, so i trust your expertise! This looks awesome – perfect for a thanksgiving side too!
reply to this comment
Abbey Sharp says
lol yes!
reply to this comment
