vegan cassoulet

A vegan cassoulet dish that is made in the pressure cooker and delivers an equally tasty dish while considerably cutting down the cooking time.

Vegan Cassoulet - French White Bean Stew

beans beans

Water

sun-dried tomato

olive oil

onion

garlic (minced or sliced)

minced ginger (or 1 thumb size fresh ginger, minced)

carrots

parsley (chopped)

thyme

water ([2 cups])

vegetable bouillon powder (or 2 cubes)

cumin

liquid smoke

tomatoes (cut into 8’s each (or 1 cup canned diced tomatoes))

large seitan sausages (store-bought

Salt (black pepper

parsley

On the day before, place the beans in a bowl and cover with plenty of water. Let soak for 8 hours or overnight.

Once soaked, drain and rinse the beans and set them aside.

Place the dehydrated sun-dried tomato halves in the hot water and leave to soak until softened.

Meanwhile, prepare the rest of the ingredients: chop the onions, garlic, carrots, tomatoes and parsley.

Once the sun-dried tomatoes are softened, chop them into small pieces.

Set the pressure cooker to saute mode.

Heat in 1 tablespoon of the oil and then add the onion, garlic and ginger. Saute for about 2 minutes.

Add the carrots and saute for another minute.

Cancel the saute mode.

Add the soaked drained uncooked beans, parsley, sprigs of thyme, bay leaves, sun-dried tomatoes along with the soaking water, bouillon powder/cubes, cumin and water.

Close the lid and place the valve in the closed position.

Set the pressure cooker for 9 minutes at maximum pressure. (I usually use the beans/chilli setting and reduce the time to 9 minutes).

Once the time is up, allow the pressure to go down naturally for 10 minutes. Release any remaining steam from the pressure and open the lid.

While the beans are being cooked, heat the remaining tablespoon of oil in a skillet.

Add in the sausages and cook while occasionally turning the sausages on all sides until they are done.

Slice the sausages into bite-size chunks (if desired).

Add the sausages to the cooker.

Stir in the tomatoes. Place the regular (glass) lid on the cooker. Set the cooker to soup mode or manual cooking mode on medium temperature and simmer for about 7 - 10 minutes, then cancel any remaining time.

(If you want the cassoulet to be a little soupy, add some water. Or if you want to reduce the sauce to a thicker consistency, simmer uncovered).

Taste and adjust seasonings. Garnish with parsley and serve with bread, rice or a side salad.

Pressure Cooker Instructions

Heat a thick bottom pan or pot on medium temperature.

Follow steps 2 - 3 and 5, as for the pressure cooker instructions.

Cover the pot and simmer on medium heat for about 40 minutes or until the beans are soft.

Occasionally stir and check the water level (add more water if needed).

While the beans are cooking, prepare the sausages as per steps 9 - 11 above.

Add the sausages and tomatoes to the pot, cover and simmer for another 7 - 10 minutes.

Taste and adjust seasonings.

Stovetop Instructions

https://www.youtube.com/watch?v=yo9iUhrAWQ4

✿ Veganlovlie Recipes / Stews: Vegan cassoulet or a white bean stew that originates from southern France. 

Since white beans are the soul of this dish, it is easy to adapt it to a vegan preparation where various types of vegetable sausages, smoked or marinated tofu or seitan can be incorporated.

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Vegan Cassoulet Recipe | French White Bean Stew

This very vegan cassoulet is a delicious stew of vegetables and white beans. This recipe is gluten-free and low-fat.

Vegan Cassoulet

white beans

oz tempeh ((cut in 1/2-inch cubes))

tbsp extra virgin olive oil

celery ((diced))

garlic ((finely minced,

mushrooms mushrooms

tomatoes ((diced))

sage ((chopped,

tbsp thyme ((chopped,

bay leaves

tbsp parsley ((chopped))

red wine ((optional))

Salt and black pepper

Heat oil in a large saucepan.

Add the tempeh cubes and saute, stirring frequently, until the tempeh is golden-brown.

Add the onions, garlic, celery and carrots. Add a pinch of salt and some ground black pepper and saute the vegetables about five minutes until the onions are translucent.

Add the mushrooms and the wine. Cook until the moisture from the vegetables and all of the water has evaporated.

Add the tomatoes and beans along with a cup of water or vegetable stock, bay leaves, sage, parsley and thyme.

Bring to a boil and turn the heat to a level where it boils gently. You can add more water at this time if the stew is too thick for your liking.

Check salt and pepper. Turn off the heat and serve hot with some crusty French bread.

I smoke marinated and fried extra firm tofu instead of tempeh, added 6 roasted vegan sausages instead of mushrooms, and added a tin, 400g, of plum tomatoes, chopped, threw in 200g frozen spinach at the end. Very good recipe, thank you!?

I’ve made this recipe several times and we absolutely love it! I make two changes to the recipe: (1) I use smoky tempeh, which gives the stew a more authentic cassoulet flavor, in my opinion; and (2) I use vegetable stock instead of water. A third modification I sometimes do is add a little bit more red wine than is called for in the recipe to amp up the richness. 

All-in-all, this is a fantastic vegan meal that really shines! Thank you so much for the recipe.

I tried this vegan cassoulet and my wife and I loved it. Instead of tempeh, we used four “Hot Italian Beyond Sausage” vegetarian sausages. We cut them into 2” pieces and sautéed them first, before adding in the onions, garlic and carrots. 
We also added a couple of diced potatoes to help soak up the sauce. It was delicious. The next time we cook this recipe, we’ll try increasing the portions of parsley, sage and thyme.

This was a nice recipe and my family loved it, thank you for sharing it! Ate on the leftovers for two days and they got better after aging. :)

This is really really good. So hearty and warming. 
I added some vegan black pudding which was a yummy addition, instead of tempeh. 
I also added some better than boullion chicken stock. And left out the celery (because we had none ! ) 
Thanks for this recipe what a lovely way to get some protein

Simple and delicious, especially when served with a French Baguette!

Hearty and delicious, this vegan sausage stew with white beans is a favorite on a cold winter day! You can chop the veggies in advance to save time and make this a true easy weeknight dinner.

Vegan Cassoulet Recipe

sausages

oz smoked tempeh (or any tempeh, thinly sliced)

olive oil (divided)

yellow onion (finely diced)

carrots (finely diced)

celery (finely diced)

garlic (roughly minced)

tomatoes ((7 oz))

chicken

oz canned white beans

oz baby bella mushrooms

thyme (or 1 teaspoon dried thyme)

Preheat a large casserole pan and add 1 tablespoon of olive oil. Carefully place the vegan sausages and tempeh into the oil and cook over medium heat for 2-3 minutes per side, or until golden brown. Note: the tempeh will probably brown faster than the sausage, so you can do a couple of batches of tempeh while you brown the sausage. Remove onto a plate and set aside. It&#39;s OK if you have brown bits remaining in the pan, we want that for flavor.

Cut the sausages and tempeh into bite-sized pieces while the work on the next to steps to make the cassoulet broth. It&#39;s OK if the sausage still has pink in the center, it will simmer in the broth for a long time.

Add more olive oil along with the diced onion, carrots, celery, and garlic. Sauté over medium-low heat for 10 minutes stirring frequently to loosen the brown sausage bits. Do not let the vegetables brown!

Add half a can of diced tomatoes and the vegan broth, and simmer for 5 minutes.

Optional: If you want a thicker smoother sauce instead of having vegetable chunks in it, use an immersion blender to CAREFULLY puree the veggies, either completely or partially. SAFETY WARNING: The both is HOT. Only use an immersion blender if you can submerge it in the liquid completely - I had to tilt the pan a little to one side to get the immersion blender to submerge.

Add the drained white beans, sliced mushrooms (if using), sliced sausage, bay leaves, thyme, and parsley to the pan. Add a few drops of liquid smoke, if you like. Gently stir, bring to a boil, then reduce the heat to low. Allow to simmer, uncovered, for 25-30 minutes, or until the broth has thickened, stirring frequently to prevent burning. Check on the pan every 10 minutes or so, and if the liquid is evaporating too quickly, you can add ½ cup of water at a time or cover with a lid.

Remove from heat, use tongs to remove the bay leaves, parsley, and thyme sprigs. Stir in fresh diced parley and serve warm.

I love this recipe, it's the 3rd time I am making, always a joy!

This is hearty and filling with lots of protein. I didn't have the smoked tempeh so I used the plain. This came together fast and is very tasty. My adult son who isn't vegan loved it! I'm happy I discovered Vegan Blueberry because I made the Vegan Stuffed Portobellos and loved them too! Thank you!

Perfect meal for a winter day.
Flavors are great!
Added the mushrooms and loved them. 
Most likely will omit the tempe next time and just add a few more drops of liquid smoke or smoked paprika. 
Thank you for sharing!

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