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  • Prep-time: / Ready In:
  • Makes 10 cups

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

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.

Comments (2)

(5 from 3 votes)
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Sebastian1 month ago
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A pretty good dish! I unfortunately didn’t have fire roasted tomatoes or parsnip; substituted with regular tinned tomatoes and some yukon tomatoes. Overall a comforting dish!

Lance Olshovsky6 months ago
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I used the fire roasted tomatoes with garlic. This is one of my FAVORITE dishes so far!!!

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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.

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