Vegan Cassoulet

5 from 48 votes

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

Prep Time20

Cook Time30

Total Time50

Course: Stew

Cuisine: French

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 192kcal

1 cup dried white beans (or 3 cups canned, drained and washed. If using dry beans, soak overnight and cook until tender. Great northern or navy beans will do)
8 oz tempeh (cut in ½-inch cubes)
1 tablespoon extra virgin olive oil
1 medium onion (diced)
2 medium carrots (sliced)
2 stalks of celery (diced)
5 cloves garlic (finely minced, or crushed into a paste)
15 mushrooms (sliced. Use any kind-- wild mushrooms would be great here. I used crimini because I always have them on hand.)
2 tomatoes (diced)
1 tablespoon sage (chopped, or 1 teaspoon dried thyme)
1 tablespoon thyme (chopped, or 1 teaspoon dried thyme)
2 bay leaves
2 tablespoon fresh parsley (chopped)
½ cup red wine (optional)
Salt and ground black pepper to taste

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.