| Prep: 20 mins | Cook: 40 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 9.6g | 1.4g | 56.4g |
| sugars | fibre | protein | salt |
| 9.5g | 14.1g | 14.7g | 1.65g |
Why I Love French Vegan Cassoulet
Crossing borders and changing gears, I am excited to bring to you a delightful twist on a French classic recipe: Vegan Cassoulet. Being born and raised in the South, I look for opportunities to fuse my southern touch with international cuisines. With this French-inspired recipe, the savory herbs and hearty beans reminded me a lot of dishes I grew up with, providing that comfort that you derive from a family dinner in Charleston. Only this time, the plate has an unmistakably rustic French flavor profile.
Surfing the Flavors of the French Countryside
Moving past our southern comfort zone, embracing international recipes might seem like a task, but to me, it was akin to surfing, daring to ride the unfamiliar waves. There’s a certain thrill in capturing the essence of French flavor in a beautifully plant-based casserole. I might have taken my roots from the south, but my appetite and inspiration are definitely global. The credit for sparking my interest in French cuisine, undoubtedly goes to the cultural ambassador of French cuisine herself – Julia Child.
The Vegan Move
The Vegan Cassoulet is a perfect balance of savory herbs and hearty beans in a rich tomato broth enclosed in a golden breadcrumb crust. Despite it being vegan, this dish’s robustness competes with traditional casseroles, making it an excellent option for both vegans and non-vegans. The addition of butternut squash adds a subtle sweetness that works wonderfully with the tomatoes and beans, imparting depth and complexity to this dish.
The recipe’s flavors and textures bear similarity to our classic Southerner’s White Bean Chicken Chili but with a hearty French spin. It pairs quite well with a crisp green salad on the side or a warm slice of baguette to mop up the savory sauce.
Being a staunch lover of southern flavors, this reinvented vegan version of a classic French dish has become an absolute favorite of mine, convincing me that you can create an exciting harmony on a plate when you choose to ride those unfamiliar waves.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 14 oz (2 cans) of white beans, drained and rinsed
- 14 oz (1 can) diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 3 cups cubed butternut squash
- 1 cup bread crumbs
- 1 tablespoon dried parsley
Method
Step One
Heat the olive oil in a large pot over medium heat. Once hot, add the large diced onion, diced carrots, diced celery stalks, and minced garlic cloves to the pot. Stir them occasionally and cook until they have softened and lightly browned. This should take about 5 – 7 minutes.
Step Two
Add the dried thyme, dried rosemary, bay leaves, salt, and ground black pepper to the pot. Stir them in well and cook for another 1-2 minutes or until the spices become fragrant.
Step Three
Next, add the drained and rinsed white beans, diced tomatoes, vegetable broth, and tomato paste. Stir to mix everything well.
Step Four
Add in the cubed butternut squash. Give everything another good stir, then bring to a simmer. Let it cook, stirring occasionally, for 20-25 minutes or until the butternut squash has softened.
Step Five
While the cassoulet is simmering, preheat the oven to 375 degrees Fahrenheit (190 Celsius). Once the butternut squash is soft, remove the pot from heat. Sprinkle the bread crumbs and dried parsley evenly over the top of the cassoulet.
Step Six
Transfer the pot to the preheated oven. Bake it for about 15-20 minutes until the bread crumbs are golden brown and the cassoulet is sizzling.
Step Seven
Remove the cassoulet from the oven and let it sit for a few minutes to cool down before serving. Enjoy your tasty Vegan Cassoulet!
