This is a vegetarian version of the traditional French dish. If you are home while this is cooking, give the beans a stir every couple of hours.

Vegetarian Cassoulet

olive oil

onion

carrots,

navy

mushroom broth

vegetable bouillon

bay leaf

parsley

rosemary

lemon

savory

potato,

Heat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender.


In a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. Pour in water if necessary to cover ingredients with water. Tie together parsley, rosemary, thyme, and savory, and add to the pot. Cook on Low for 8 hours.


Stir in potato, and continue cooking for 1 hour. Remove herbs before serving.


This was absolutely delicious. I made mushroom broth in my crockpot the night prior to assembling this recipe using 1/2 lb sliced mushrooms 1/2 white onion chopped and 4 cups of water. I actually reserved some of the mushrooms and added them to the ingredients. I wanted a lot more veggies in this stew so I doubled the carrots and potatoes and added some celery. I used a "chicken seasonings blend" of fresh rosemary thyme and sage from the supermarket as a shortcut and that worked out great! This recipe is really adaptable to however you want to make it but it's just as delicious precisely as written.

This was really good the only thing I might do different next time is used canned beans rather than dry.  It was like soup when I started but by the time the beans had cooked the liquid was almost gone, what was left was kinda slimmy. It's still very good, I love the flavor.  Next time i will cook on the stove, used canned beans added the potatoes at the same time and only cook til potatoes are done, then it should be more like a soup.  I might play around w/ dried spices also cause the fresh ones are to expensive and I usually only end up using a tiny bit then they go bad so its a waste of money. 

this is a great recipe. I made one change to make it fat free. simmer onion and carrots in a small amount of water or vegetable broth this omits the oil.

My whole family loved this. The nine year old had two big servings AND asked to take the leftovers to school for lunch the next day. I served it with fresh rosemary bread and a green salad.

This soup smelled fantastic and I liked the flavor but the beans weren't cooked enough for my taste. Next time I think I'll cook them for about an hour on the stove and then add them to the crock pot.

To be perfectly honest I found this to be a bit bland even with the homemade mushroom stock. It's not that it wasn't good -- it just wasn't wonderful. Needs something to give it some interest.

We loved the beans. We ate them as a stew the first time. I took the left overs which were a little thicker and used them in a Tuscan style dish where I layered first the beans then cooked spinach (with garlic and oil) and topped with a cooked filet of tilapia.

This was an excellent recipe. I followed VONTEITY's recommendations from January 2005 and made mushroom soup from scratch overnight while the beans were soaking in another container. After the beans soaked overnight I boiled them for about 5 minutes and then cut the heat and let them soak for about an hour before including them with the other ingredients. I discarded the vegetables from the mushroom broth and added 8 ounces of chopped mushrooms to the recipe. I also doubled the vegetables in the recipe and omitted the vegetable bouillon. Since it is winter I substituted 1 tsp each of rosemary thyme and savory for the fresh sprigs. I also added 1 tsp of poultry seasoning and added 1 small can of (mild) minced chilies. I cooked everything for about 9 hours and served this with some French bread. This is not a spur-of the moment recipe. I think the mushroom broth adds some flavor to this dish. However preparing this recipe is pretty simple. I will definitely make this again.

This was...OK. I made mushroom broth in the slow cooker the night before and included some of the mushrooms as another reviewer suggested. I also soaked teh beans overnight adn they were well-cooked in the final dish. But it was...uninspiring. Maybe I expected more because it was called a "cassoulet" which I love and was excited to try a meatless version but... It got eaten but I don't think I'll make it again.

vegetarian cassoulet

Prep Time: 20 minutes

Cook Time: 9 hours

Total: 9 hours, 20 minutes

Servings: 8

Cost: $2.96 /serving

Author : Syd

Ingredients

Instructions

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