DinnerMain CourseLunch

Vegan Sausage & White Bean Cassoulet

Name: Vegan Sausage & White Bean Cassoulet
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: french
Ingredients: 2 tbsp olive oil; 4 pcs vegan sausage sliced into 1-inch pieces; 1 pcs yellow onion chopped; 2 pcs carrot diced; 2 pcs celery stalk diced; 3 clove garlic minced; 400 g canned diced tomato undrained; 4 cup vegetable broth; 2 can canned cannellini bean rinsed and drained; 2 tbsp tomato paste; 1 tsp dried thyme; 1 pcs bay leaf; 2 tbsp fresh parsley chopped; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

This hearty vegan cassoulet features plant-based sausages, tender white beans, and aromatic vegetables simmered in a rich tomato broth. It's a comforting and satisfying meal perfect for a cold evening.

An original recipe by Forkin

Total time: 1 hr 25 min
Serves: 4
Difficulty: Medium
Per serving: 577 kcal

VeganVegetarian

Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 tbspolive oil
4 pcsvegan sausage, sliced into 1-inch pieces
1 pcsyellow onion, chopped
2 pcscarrot, diced
2 pcscelery stalk, diced
3 clovegarlic, minced
400 gcanned diced tomato, undrained
4 cupvegetable broth
2 cancanned cannellini bean, rinsed and drained
2 tbsptomato paste
1 tspdried thyme
1 pcsbay leaf
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped

Equipment

ladle · knife · cutting board · dutch oven

The method

Step by step

1
Heat the olive oil in a large Dutch oven or pot over medium-high heat.
About 1 min
2
Add the vegan sausage slices and cook until browned on all sides, about 5-7 minutes. Remove the sausages from the pot and set aside.
About 7 min
3
Add the yellow onion, carrot, and celery to the pot. Sauté for 5-7 minutes until the vegetables begin to soften.
About 7 min
4
Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant, stirring constantly.
About 1 min
Cook’s note: Cooking the tomato paste briefly helps deepen its flavor.
5
Pour in the canned diced tomatoes, vegetable broth, cannellini beans, dried thyme, and bay leaf. Season with salt and black pepper.
About 2 min
6
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, allowing the flavors to meld.
About 30 min
Cook’s note: Stir occasionally to prevent sticking.
7
Return the cooked vegan sausages to the pot and continue to simmer for another 10 minutes, uncovered, to heat the sausages through and allow the stew to thicken slightly.
About 10 min
8
Remove the bay leaf before serving.
9
Ladle the cassoulet into bowls and garnish with fresh parsley.

Per serving

Nutrition

66%Score

Calories: 576.5kcal
Protein: 35.5g
Carbs: 73.9g
Fat: 17.4g
Fibre: 17.1g
Sugar: 10.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover cassoulet in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.