Cassoulet is a French comfort food —a rich, slow-cooked white bean stew originating from the south of France. I first came across cassoulet at the grocery store in St. Maarten (it was sitting among the canned beans), but it wasn’t until I was actually in France that I came to appreciate the cultural significance of this dish. Each region has its own variation that reflects local specialties and in that tradition, I’ve created a vegan version. Bon Appétit!
From Happy Herbivore Abroad
• 8 ounce vegetable broth
• 1 onion, diced
• 4 garlic cloves, minced
• 2 carrots, skinned and chopped
• 2 celery stalks, minced
• 2 tablespoons fresh thyme, divided
• 2 tablespoons fresh parsley, divided
• 1 tomato, diced
• 2 tablespoons tomato paste
• 1 15 ounce can white beans (any kind), un-drained
• thyme sprig (garnish)
Line a large pot with a thin layer of vegetable broth, and sauté onion and garlic over high heat until onions start to become translucent, about 2 minutes.
Add carrots, celery, and remaining broth and bring to a boil.
Once boiling, reduce to medium, cover, and keep cooking until carrots are softer but still firm, about 5 minutes.
Add 1 tablespoon fresh thyme, 1 tablespoon fresh parsley, diced tomato, and tomato paste, stirring to combine.
Continue to cook until carrots are fork-tender and soft, but not mushy or falling apart—about 4 more minutes.
Stir in beans (with liquid) until well combined and add remaining fresh thyme and parsley.
Reduce heat to low and cook until beans are warm.
Ladle into a bowl and garnish with a thyme sprig.