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Vegan white bean cassoulet served on a dark blue plate.

Vegan Cassoulet

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  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 servings 1x
  • Category: Main Course
  • Method: Oven
  • Cuisine: French
  • Diet: Vegan


This hearty vegan cassoulet with roasted vegetables is a festive way to feed a crowd. (Note: This recipe has been updated from its original November 2020 version.)



For the Cassoulet

  • 8 ounces mushrooms (I recommend a combo of cremini and shiitake), stemmed and quartered
  • 2 medium carrots (about 8 ounces), peeled and cut into half-moons
  • 1 small fennel bulb, cored and thinly sliced
  • 4 tablespoons extra virgin olive oil, divided
  • 1/2 teaspoon fine sea salt, divided
  • Freshly ground black pepper, to taste
  • 1 small yellow onion, diced
  • 4 medium garlic cloves, minced
  • 1 teaspoon dried hardy herbs like thyme, oregano, Italian seasoning, or Herbes de Provence
  • 1 1/2 teaspoons smoked paprika
  • 2 tablespoons tomato paste
  • Three 14-ounce cans white beans, drained and rinsed (or 4 1/2 cups home-cooked beans)
  • 2 cups mushroom or vegetable broth* (see note below)

For the Topping

  • 1/2 cup panko breadcrumbs*
  • 2 tablespoons minced parsley
  • 1 tablespoon nutritional yeast
  • 1 tablespoon extra virgin olive oil
  • Pinch of salt


  1. Preheat the oven to 425ºF.
  2. Place the mushrooms, carrots, and fennel on a large baking sheet and add 3 tablespoons oil, 1/4 teaspoon salt, and lots of pepper. Toss to coat, arrange in a single layer, and roast until golden brown, about 25 minutes, stirring once halfway through cooking.
  3. Meanwhile, heat a tablespoon of oil in a large high-sided skillet or Dutch oven over medium-low heat. Add the onion, garlic, herbs, paprika, and 1/4 teaspoon salt. Cook until the onion is translucent, about 5 minutes.
  4. Add the tomato paste to the skillet, stir to incorporate, and cook for 1 minute.
  5. Add the beans and broth, bring to a simmer, and cook for 5 minutes more.
  6. Meanwhile, make the topping. In a bowl, combine all the topping ingredients and rub together with your fingers to distribute the oil.
  7. When the bears are done, turn the heat off and stir in the roasted vegetables. Transfer the mixture to a 9-by-13-inch casserole dish. Sprinkle with the panko mixture.
  8. Reduce the oven temperature to 400ºF and bake until the topping is golden brown, 20 to 25 minutes.


  • If you don’t have broth, use Yondu or Better Than Bouillon as directed on the package.
  • If you don’t have panko, regular breadcrumbs will do. For a gluten-free cassoulet, use GF breadcrumbs.


  • Serving Size: 1/8 of the recipe
  • Calories: 483