• Serves 3
  • Preparation Time: 20 minutes
  • Cook Time: 45 minutes


  • 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)

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


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.

Lindsay S. Nixon

Lindsay S. Nixon is the author of Happy Herbivore AbroadThe Happy Herbivore Cookbook, and Everyday Happy Herbivore. She creates quick-n-easy, no-fuss, low-fat recipes using wholesome everyday ingredients. Visit for recipes and updates from Lindsay.

View all contributions by Lindsay S. Nixon