- 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!
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.
Find this recipe and more in the Forks Over Knives Recipe App.
Lindsay S. Nixon is the author of Happy Herbivore Abroad, The Happy Herbivore Cookbook, and Everyday Happy Herbivore. She creates quick-n-easy, no-fuss, low-fat recipes using wholesome everyday ingredients. Visit HappyHerbivore.com for recipes and updates from Lindsay.View all contributions by Lindsay S. Nixon