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A glass Pyrex pan of vegan cassoulet next to 2 ceramic plates on a beige tablecloth

Vegan Cassoulet Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (15 votes, average: 4.27 out of 5)
  • Author:
  • Prep Time: 15 mins
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 8-10 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.



For the Cassoulet

  • 8 ounces cremini mushrooms, halved
  • 2 medium carrots (about 8 ounces), peeled and cut into 1-inch chunks
  • 1 small fennel bulb, cored and sliced
  • 3 tablespoons extra virgin olive oil, divided
  • 1/2 teaspoon fine sea salt, divided
  • Freshly ground black pepper, to taste
  • 1 medium yellow onion, diced
  • 5 medium garlic cloves, minced
  • 1 teaspoon herbes de Provence (dried rosemary or thyme also OK)
  • 1 teaspoon smoked paprika
  • 4 cups cooked white beans (or 3 cans, drained and rinsed)
  • One 15-ounce can tomato sauce
  • 3/4 cup mushroom or vegetable broth

For the Topping

  • 3/4 cup Panko breadcrumbs
  • 2 tablespoons minced parsley
  • 1 tablespoon nutritional yeast
  • 2 tablespoons extra virgin olive oil
  • Pinch of salt


  1. Preheat the oven to 425ºF.
  2. Place the mushrooms, carrots, and fennel on a rimmed baking sheet and drizzle with 2 tablespoons oil, 1/4 teaspoon salt, and pepper. Toss to coat 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 oven medium-low heat. Add the onion, garlic, herbes de Provence, paprika, and 1/4 teaspoon salt. Cook until the onion is translucent, 5 to 7 minutes.
  4. Add the beans, tomato sauce, and broth. Simmer for 5 minutes.
  5. Meanwhile, make the topping. In a bowl, toss together the Panko, parsley, and nutritional yeast. Add the oil and salt and rub the mixture together with your fingers to incorporate the oil.
  6. Stir the roasted vegetables into the beans and transfer the mixture to a 9-by-13-inch casserole dish. 
  7. Sprinkle with the Panko mixture. Reduce the oven temperature to 400ºF and bake until the topping is golden brown, 20 to 25 minutes.


  • Serving Size: 1/10 of the recipe
  • Calories: 387
  • Carbohydrates: 61.1 g
  • Fiber: 15.2 g
  • Protein: 21.2 g

Keywords: french, cassoulet, vegetarian, fennel, white beans

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