Vegan Cassoulet (with Mushrooms and Sausage)

Make hearty Vegan Cassoulet for a warm winter meal. This French stew is easy to make and totally plant-based.

Often around the holidays I find the selection of vegan-friendly and healthy (as in not totally processed food) main dishes lacking.

So this year I went on a mission to re-create some more traditional holiday meals. Of course, you can make this cassoulet for any regular weeknight. But this would definitely make a great vegan main dish option to serve at Christmas dinner.

Jump to:

• What is Cassoulet?
• Why I love this Vegan Cassoulet
• Ingredient Notes
• Step-By-Step Instructions
• Recipe Prayer
• More winter meals
• Tried this recipe?
• 📖 Recipe
• 💬 Comments

What is Cassoulet?

Cassoulet is a French stew. It usually has meat, like pork or lamb, along with white beans. The traditional version takes several days to stew and develop flavors.

This vegan version is a quicker dish. Keeping the beans and replacing the meat with tempeh or vegan sausage.

Why I love this Vegan Cassoulet

• Dietary needs - this recipe is plant-based, gluten-free, oil-free, dairy-free, and sugar-free
• Seriously easy winter meal - there's just a couple steps to this recipe. But basically, you just throw everything in a pot. Done!
• Umami flavor - no meat, no problem! A clever combo of ingredients creates a rich, deep flavor that you'll love. You won't miss the beef!
• Protein rich - beans and tempeh have lots of protein to keep you full
• Makes a lot - this stew feeds a crowd! And if you don't have a crowd to feed, this stew freezes well and can be reheated for a hearty dinner anytime.

Ingredient Notes

• Yellow Onion, Carrots, Celery: the base of most soups and stews. These ingredients provide the first layer of flavor.
• Garlic
• Tempeh: instead of sausage, I used a cubed block of tempeh. But feel free to use a store-bought vegan sausage instead
• Cremini Mushrooms: I like cremini mushrooms because they have a deeper, more umami flavor than white button mushrooms. White mushrooms will still work as a substitute! Save prep time by purchasing pre-sliced mushrooms
• Bay Leaf
• Parsley, Thyme, Sage: I used dried herbs to keep the prep time minimal
• Salt & Black Pepper
• Vegetable Stock: look for a vegetable broth or stock that has no added sugar
• Cannellini Beans: many versions of this recipe use dried beans, but I opted for canned to reduce prep time
• Soy Sauce Tamari, or Liquid Aminos: any of these will work - this is optional if you are using vegan sausage
• Maple Syrup: you could also use agave - this is optional if you are using vegan sausage
• Liquid Smoke: for some smoky flavor - this is optional if you are using vegan sausage
• French Bread

Step-By-Step Instructions

Step 1. In a large skillet over medium heat, add the onion, carrots, celery, and garlic. Sauté until the onion is soft, 5-7 minutes.

Step 2. Add the tempeh/sausage, mushrooms, bay leaf, parsley, thyme, salt, pepper, sage. Cook until mushrooms wilt, about 5 minutes.

Step 3. Add the stock, beans, soy sauce, maple syrup, liquid smoke. Bring to a boil, then simmer until the liquid reduces, about 10 minutes.

Step 4. Serve with French bread and a garnish of fresh parsley.

Recipe Prayer

Thank you God for this hearty winter dish. Thank you for fueling us with nutritious food. Amen.

More winter meals

Tried this recipe?

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