Black Friday is here! 25% Off SiteWide
Meal planner shop now
Cooking Course shop now
More products shop now
  • Prep-time: / Ready In:
  • Makes 10 cups
  • print/save recipe

    Please enter your email to continue.

    Cancel

This hearty vegan cassoulet requires just 20 minutes of active prep time; then it simmers all day in the slow cooker. Three different varieties of canned beans make for a stew as richly flavored as it is convenient. Serve with a whole wheat baguette to sop up every bit of juice.

vegan cassoulet cooked in slow cooker with red beans, kidney beans, kale, carrots and more

By Nancy Macklin,

Add to meal planner
380 Shares

Ingredients

  • 2 14.5-oz. cans no-salt-added fire-roasted diced tomatoes, undrained
  • 2 cups low-sodium vegetable broth
  • 1 15-oz. can no-salt-added kidney beans, rinsed and drained
  • 1 15-oz. can no-salt-added cannellini beans, rinsed and drained
  • 1 15-oz. can no-salt-added red beans, rinsed and drained
  • 1 onion, chopped (1 cup)
  • 1 cup coarsely chopped carrots
  • ½ cup chopped celery
  • ½ cup chopped parsnips
  • ⅔ cup red wine or low-sodium vegetable broth
  • 6 garlic cloves, roughly chopped
  • 2 tsp. chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 2 cups thinly sliced stemmed kale (optional)
  • 2 tablespoons balsamic vinegar
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. In a 5- to 6-qt. slow cooker combine the first 13 ingredients (through rosemary).
  2. Cover and cook on low 8 to 9 hours (or high 4 to 4½ hours). Stir in kale (if using) the last 30 minutes of cooking. Before serving, stir in vinegar and season with salt and pepper. Sprinkle with additional fresh thyme or rosemary.

Healthy eatingshouldn't be a hassle

description

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
description
about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

vegan cassoulet cooked in slow cooker with red beans, kidney beans, kale, carrots and more see more from this author
description
Free download

7 Keys to Success on a Healthy Vegan Diet

Getting started on a plant-based diet or looking to refresh your eating habits? Download our practical guide to long-term success.

Have something to say about this article? Click to expand the conversation

More from Forks Over Knives

By continuing to browse our site, you agree to our Terms of Use and Privacy Policy. You can learn more about how we use cookies to improve your experience here

Want More Recipes?

Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips.

LEARN MORE
Copy link
CopyCopied
Powered by Social Snap