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This vegetarian cassoulet is such a hearty vegan dinner recipe. It’s flavorful, healthy, and kid-friendly. Best of all, it costs just $.88 per serving.
Cassoulet is a French dish that was traditionally made with whatever meat and beans were available. Originally a peasant meal, cassoulet has taken many forms over the years in the different villages of southern France.
While many versions of cassoulet include meat, this vegetarian cassoulet is delicious and hearty on its own. It’s a healthy one-pot meal full of beans and produce. The garlic bread crumbs are simple to make, and they give this vegan cassoulet a nice little crunch.
Aside from the fresh produce, all the ingredients in this vegetarian cassoulet are pantry staples that I typically have on hand. This is a convenient meal to make any time of year, and it makes a great leftover lunch.
Vegetarian Cassoulet Tips
I use canned cannellini beans in this recipe. You could alternately cook dried beans, which are a bit more affordable than the canned version.
The bay leaf and sprigs of fresh thyme give this recipe a nice flavor as they simmer in the vegetarian cassoulet. I recommend using fresh thyme rather than dried thyme in this recipe. Remove the bay leaf and the stems of thyme before serving.
The breadcrumb topping gives this meal a nice extra crunch and flavor. You can cook the breadcrumbs in the oven while the vegetarian cassoulet is simmering. Store the leftovers in an airtight container at room temperature.
Try my vegetarian enchilada casserole for another delicious meatless dinner.
For the Cassoulet
- 4 15 oz cans of cannellini beans
- 2 tbs avocado oil
- 3 medium leeks white and light green parts sliced into ½ inch pieces
- 5 carrots peeled and chopped
- 4 celery stalks chopped
- 2 cloves garlic minced
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp pepper
- 4 cups water or broth
For the Bread Crumbs
- 3 cups bread crumbs gluten free or whole wheat
- 1 tbs olive oil
- 1/8 tsp garlic powder
- dash of salt and pepper
- In a large pot, saute the leeks, carrots, celery, and garlic in the avocado oil with the thyme and bay leaf over medium-low heat, covered, until veggies are beginning to get tender (about 10 minutes). Stir occasionally.
- Add the beans, salt, pepper, and water to the pot. Bring to a simmer over medium heat, then turn the heat down to medium low and simmer gently, partially covered, for 25 minutes.
- While the cassoulet is simmering, preheat the oven to 350 degrees. Toss the bread crumbs with the olive oil, garlic powder, salt and pepper. Spread the mixture in an 8 by 8 inch baking pan and toast it in the oven for about 15 minutes, until golden and crisp. Stir once or twice during the 15 minutes.
- When the cassoulet is finished cooking, taste it and add more salt and pepper if needed. Remove the bay leaf and fresh thyme. Sprinkle with bread crumbs just before serving.
Vegan Cassoulet Price Breakdown
This recipe costs a total of $7.05 to make, or $.88 per serving. Try this vegetarian cassoulet for a delicious, kid-friendly vegan dinner.
Note: This recipe was originally published in 2014, and it was updated in 2019.