vegan cassoulet
prep time
cook time
total time
recipe type: french
cuisine: vegan
serves: 6
  • 1 cup dry cannellini beans
  • 4 tablespoons of oil or vegan butter or a mix
  • 4 tablespoons of flour
  • 1 large carrot
  • 1 medium onion
  • 3 cloves garlic
  • 10 small swiss brown mushrooms
  • 1 leek, white part only
  • a handful of parsley
  • a few sage leaves
  • 1 small rosemary branch
  • 4 small thyme branches
  • 2 bay leaves
  • a glug of red wine
  • 1 400g can of crushed tomatoes or tomato puree
  • 2-3 cups of stock (I use massel)
  • 1 large sweet potato
  • 2 medium potatoes
  • 1 cup of coarsely chopped kale
  • salt
  • 1 cup soft breadcrumbs mixed with a couple of teaspoons of olive oil
  1. Soak the beans in cold water overnight.
  2. Drain the beans, rinse and cover in hot water.
  3. Heat the oil/butter in a large ovenproof pan and add the flour to make a paste.
  4. Cook, stirring occasionally over a low/medium for 30 minutes (yes that's right) until it is a deep golden colour like peanut butter or even darker.
  5. While the roux is cooking, finely dice the carrot and onion, smash the garlic and halve or quarter the mushrooms.
  6. When the roux is a deep golden to tan colour add the carrot, onion and garlic to the pan and cook further until the onion is transparent.
  7. Add the mushrooms and the leek cut into 5cm lengths.
  8. Saute further until the mushrooms and leeks soften adding more oil if needed.
  9. Add the herbs.
  10. Pour in a small glug of wine to loosen any bits from the pan and add the drained beans, tomatoes and 1½ cups of the stock.
  11. Stir, bring to the boil and add the potato cut into 4cm chunks.
  12. Cover and cook in a preheated 160 degree C oven for 1 hour.
  13. Add the sweet potato cut into 4 cm chunks.
  14. Add extra liquid if needed and return, covered, to the oven for another hour.
  15. Check and add extra liquid if needed.
  16. Cover and return to the oven until the beans are cooked and completely tender.
  17. Add the kale, check if it needs salt and any extra liquid and cook for another 30 minutes.
  18. Remove from the oven, make sure there is enough liquid (it should be a bit more soupy than you want it), cover with a layer of breadcrumbs and return to the oven to cook uncovered until the crumbs are golden. The liquid will bubble up from underneath around the edges.
Recipe by quinces and kale at