📝 About This Recipe
This vegan reimagining of the classic French Languedoc comfort dish captures the deep, soul-warming essence of the original without the meat. We achieve a rich, 'meaty' depth using umami-heavy ingredients like smoked paprika, tomato paste, and earthy mushrooms, all simmered with creamy Cannellini beans. Topped with a golden, garlicky sourdough crust, this cassoulet is a symphony of textures and a celebration of slow-cooked plant-based elegance.
🥗 Ingredients
The Aromatics and Base
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into 1/4-inch rounds)
- 2 pieces Celery Stalks (finely sliced)
- 5 cloves Garlic (minced)
- 8 ounces Cremini Mushrooms (quartered to provide a meaty texture)
The Heart of the Stew
- 3 cans (15oz) Cannellini Beans (rinsed and drained; or 4 cups cooked beans)
- 2 tablespoons Tomato Paste (double concentrated if possible)
- 1 teaspoon Smoked Paprika (for a subtle smoky depth)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 cups Vegetable Stock (low sodium preferred)
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Dried Bay Leaf
- 1 tablespoon Soy Sauce or Liquid Aminos (for deep umami seasoning)
The Golden Crust
- 1.5 cups Sourdough Breadcrumbs (coarsely pulsed from fresh or stale bread)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Zest (to brighten the topping)
- Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Position a rack in the center of the oven.
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2
In a large Dutch oven or heavy-bottomed oven-safe pot, heat 2 tablespoons of olive oil over medium heat. Add the quartered mushrooms and cook undisturbed for 4-5 minutes until they develop a deep golden-brown crust.
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3
Add the diced onion, carrots, and celery to the pot with the mushrooms. Sauté for 6-8 minutes until the onions are translucent and the carrots begin to soften slightly.
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4
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a dark brick red and smells fragrant.
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5
Deglaze the pot by pouring in the white wine. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot—this is where the flavor lives.
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6
Add the Cannellini beans, smoked paprika, soy sauce, thyme sprigs, and bay leaves. Stir gently to combine without breaking the beans.
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7
Pour in the vegetable stock. The liquid should just barely cover the beans. Bring the mixture to a gentle simmer over medium-high heat.
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8
While the stew simmers, prepare the topping. In a small bowl, toss the sourdough breadcrumbs with the remaining 1 tablespoon of olive oil, chopped parsley, and lemon zest. Season with a pinch of salt.
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9
Remove the thyme sprigs and bay leaves from the pot. Taste the liquid and adjust seasoning with salt and pepper as needed.
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10
Evenly sprinkle the herbed breadcrumb mixture over the top of the stew. Do not stir it in; it should form a distinct layer.
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11
Transfer the pot, uncovered, to the preheated oven. Bake for 35-45 minutes. The liquid should thicken and bubble up around the edges, and the breadcrumbs should be a rich, golden brown.
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12
For an extra crispy top, turn on the broiler for the last 2 minutes of cooking, watching closely to prevent burning.
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13
Remove from the oven and let it rest for 10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld.
💡 Chef's Tips
For the best texture, use high-quality canned beans or soak dried beans overnight; avoid over-stirring once the beans are in the pot to keep them whole. If the stew looks too dry before going into the oven, add an extra 1/4 cup of stock; the breadcrumbs will absorb some moisture. To mimic the traditional fatty mouthfeel of pork, don't be afraid of the olive oil—it carries the flavors of the aromatics. If you want more 'meaty' chunks, you can add sliced vegan sausages along with the mushrooms in step 2. Always use fresh herbs for the topping; dried herbs won't provide the same vibrant contrast to the slow-cooked beans.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of French Rosé or a light-bodied red like Pinot Noir. Serve alongside a simple green salad with a sharp Dijon vinaigrette to cut through the richness. A side of steamed garlicky kale or Swiss chard complements the earthy bean flavors beautifully. Offer extra lemon wedges at the table for guests who want an extra pop of acidity. Provide a crusty baguette on the side to mop up every last drop of the savory sauce.