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!
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.
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- 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)
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