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Vegan Cassoulet. Glutenfree, healthy

Vegan Cassoulet

Vaishali · Holy Cow! Vegan Recipes
This very vegan cassoulet is a delicious stew of vegetables and white beans. This recipe is gluten-free and low-fat.
4.95 from 19 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Stew
Cuisine French
Servings 8 servings
Calories 211 kcal


  • 1 cup dry white beans, or 3 cups canned, drained and washed. If using dry beans, soak overnight and cook until tender. (cannelini or great northern or navy beans will do)
  • 8 oz package of tempeh, cubed into 1/2-inch pieces
  • 1 tbsp 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 tbsp chopped sage
  • 1 tbsp chopped thyme
  • 2 bay leaves
  • 2 tbsp parsley, chopped
  • 1/2 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 the bay, sage, parsley and thyme.
  • Bring to a boil -- add water if the stew is too thick - and turn the heat to a level where it boils gently.
  • Check salt and pepper. Turn off the heat and serve hot with some crusty French bread.


Calories: 211kcalCarbohydrates: 32.8gProtein: 15.6gFat: 4gFiber: 9.7gSugar: 7.3gVitamin A: 950IUVitamin C: 66.8mgCalcium: 120mgIron: 3.1mg
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