A Rustic French Classic Cassoulet, Reimagined for a Vegetarian Table
The rain has been relentless this winter as cold, blustery storms sweep across the Iberian Peninsula one after another, with Portugal bearing the brunt of their fury. For weeks, the sky has remained gray, the air heavy with moisture, and the roads slick with rain. I’ve found myself longing for a change of scenery, and most of all, for a road trip north to Bordeaux.
But the weather had other plans. Three weeks of torrential rain made travel unsafe. And so, instead, I settled in and brought a little corner of France home with a Vegetarian French Butter Bean Cassoulet.
Cassoulet is a warm and cozy provincial dish with humble beginnings, steeped in rich umami and white wine. Traditionally slow-cooked with beans, aromatics, and meat, it was designed to nourish through long winters and hard days. This vegetarian butter bean cassoulet captures the spirit of that tradition while offering a lighter, plant-forward interpretation.
A Dish Built Slowly, Layer by Layer
Sweet shallots melt gently into olive oil and butter, forming the aromatic foundation. Garlic and tomato paste deepen the base, while dry white wine adds brightness and structure. Fresh thyme and rosemary perfume the entire dish, and creamy butter beans absorb it, becoming even more flavorful with time.
A golden Gruyère and breadcrumb crust provides the perfect contrast, crisp on top, while the beans remain soft, rich, and savory underneath.
Why This Cassoulet Is So Good for You
Beyond its deep comfort and warmth, this cassoulet delivers a remarkable range of nutrients that support lasting energy, gut health, and overall well-being.
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Butter beans are rich in plant-based protein and fiber, helping stabilize blood sugar levels and promote lasting satiety. Their soluble fiber feeds beneficial gut bacteria, supporting digestion, immune function, and metabolic health.
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Shallots and garlic contain sulfur compounds that support natural detoxification pathways, cardiovascular health, and immune resilience, while also contributing powerful anti-inflammatory benefits.
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Mushrooms provide beta-glucans, specialized fibers that support immune function and help regulate cholesterol. They also contain ergothioneine, a unique antioxidant associated with cellular protection and healthy aging.
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Carrots are an excellent source of beta-carotene, which the body converts to vitamin A — essential for immune health, skin integrity, and vision.
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Celery contributes antioxidants and polyphenols that help reduce oxidative stress and support cardiovascular health.
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Fresh rosemary and thyme offer concentrated plant compounds with anti-inflammatory and antioxidant properties, supporting both immune and cognitive health while adding depth and aroma.
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Olive oil, a cornerstone of the Mediterranean diet, provides heart-healthy monounsaturated fats and protective polyphenols that support brain health and reduce inflammation.
Together, these simple ingredients create a nourishing dish that supports the gut, protects the heart, and provides steady energy. It is comfort food in its most meaningful form – both sustaining and restorative.
The Beauty of Making It Ahead
One of the most wonderful qualities of cassoulet is how well it lends itself to advanced preparation. In fact, it often tastes even better the next day.
To make ahead, prepare the cassoulet fully through the stovetop simmering stage, but stop before adding the breadcrumb and Gruyère topping.
Allow the bean mixture to cool completely, then transfer it to your baking dish, cover it, and refrigerate for up to 2 days.
When you’re ready to serve, simply prepare the breadcrumb topping, sprinkle it over the surface, and bake as directed (see the recipe Notes section about adding additional liquid if necessary). The flavors will have deepened and melded beautifully during their rest.
This makes it ideal for entertaining, or simply for easing the rhythm of daily cooking.
Leftovers for Breakfast
The leftovers are something I genuinely look forward to. My favorite way to enjoy them is spooned over a slice of toasted sourdough, or on the side of soft-cooked scrambled eggs for a healthy, savory breakfast.
A Flexible, Plant-Forward Classic
This vegetarian version honors the soul of traditional cassoulet while allowing for flexibility. It can easily be adapted to be fully vegan by omitting the butter and cheese, or made gluten-free by using gluten-free breadcrumbs or omitting the topping altogether.
What remains constant is its essence: simple ingredients, treated with care, transformed into something far greater than the sum of their parts.
It may not be Bordeaux, but on a cold, rain-soaked evening in Portugal, this Vegetarian French Butter Bean Cassoulet is close enough.
Vegetarian French Butter Bean Cassoulet
Ingredients
Cassoulet Base
- 1½ tablespoons olive oil
- 1 tablespoon butter
- 8 medium shallots finely minced (about 1¼ cups)
- 2 celery stalks diced (about 1 cup)
- 2 medium carrots diced (about 1½ cups)
- 1½ tablespoons garlic minced (3–4 cloves)
- 4 cups sliced cremini or baby bella mushrooms (about 300 g)
- 2½ tablespoons tomato paste
- ¾ to 1 cup dry white wine
- 2 15 oz cans butter beans (400 g cans in EU) drained
- 2¾ to 3 cups vegetable stock plus more as needed
- 1 bay leaf
- 2 –3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Freshly ground black pepper
- Salt to taste
Optional Breadcrumbs to thicken Sauce
- ⅓ to ½ cup soft fresh breadcrumbs loosely packed, from day-old country bread or sourdough, crusts removed
Gruyère–Breadcrumb Crust
- 2½ cups coarse fresh breadcrumbs
- 1 cup Gruyère cheese coarsely grated
- 1 tablespoons butter melted
- 1½ tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 small garlic clove very finely grated, or pinch garlic powder
- 2 tablespoons fresh parsley chopped
Instructions
Build the Flavor Base
- Heat the olive oil and butter in a wide pan over medium-low heat.
- Add the shallots, celery, and carrots with a pinch of salt. Cook gently for about 10 minutes, stirring occasionally, until softened and aromatic but not browned.
- Increase heat to medium-high. Add the mushrooms and cook 8–10 minutes, stirring occasionally, until tender and their moisture has mostly evaporated.
- Add the garlic and cook 30 seconds, just until fragrant.
Develop Depth
- Stir in the tomato paste and cook for 1–2 minutes, until it darkens slightly and coats the vegetables.
- Add the white wine, scraping up any browned bits from the pan. Simmer for 3–4 minutes to reduce slightly.
- Simmer the Cassoulet (Keep It Slightly Loose)
- Add the butter beans, 2¾ cups vegetable stock, bay leaf, thyme, rosemary, and several grinds of black pepper.
- Bring to a gentle simmer and cook uncovered for 10–15 minutes.
- During the final 3 minutes, sprinkle in the soft breadcrumbs, stirring gently. They will dissolve into the liquid and lightly thicken the sauce while preserving a creamy texture.
- If the mixture looks at all dry, add an additional ¼ to ½ cup vegetable stock. The cassoulet should look slightly looser than your desired final consistency, as the beans will continue absorbing liquid during baking.
- Remove bay leaf and herb stems. Taste and adjust salt.
- Transfer to an ovenproof casserole or gratin dish.
Prepare the Gruyère Breadcrumb Topping
- In a bowl, combine breadcrumbs, melted butter, olive oil, Dijon mustard, garlic, and parsley. Toss until evenly coated.
- Add grated Gruyère and mix gently.
Assemble and Bake
- Preheat oven to 190°C / 375°F.
- Sprinkle breadcrumb mixture evenly over the cassoulet.
- Bake uncovered for 20–30 minutes, until bubbling at the edges and golden brown on top.
- If browning too quickly, tent loosely with foil.
- Let rest 10–15 minutes before serving. The sauce will continue to thicken slightly as it cools.
Notes
½ teaspoon vegetable bouillon paste, or 1 bouillon cube.
½ teaspoon olive oil Warm gently over low heat or in a 160°C oven, on the stovetop, or in a microwave. Â
Nutrition
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