There’s nothing quite like a simmering pot of cassoulet to warm you up from the inside out. This vegetarian take on the French classic is a rustic, hearty, and deeply satisfying dish that proves you don’t need meat for a rich and flavorful meal. By combining three types of beans with tender zucchini and a savory tomato-herb broth, we create a beautiful, budget-friendly stew that’s perfect for a cozy weeknight dinner. It slowly bakes in the oven, filling your home with the most incredible aroma and rewarding you with a meal that’s both wholesome and delicious.
Ingredients
• 1 clove garlic
• 4 oz / 115g fresh snap beans
• 1 medium zucchini
• 1/3 cup / 55g chopped white onion
• 1 cup / 170g canned Romano beans, rinsed and drained
• 3/4 cup / 130g canned black-eyed peas, rinsed and drained
• 1 cup / 240ml tomato sauce
• 1 cup / 240ml vegetable broth
• 1 tsp / 1g dried parsley flakes
• 1/2 tsp / 0.5g dried basil
• 1/8 tsp / 0.7g salt, or to taste
Instructions
1. Preheat your oven to 350°F (175°C).
2. Prepare the vegetables: Smash, peel, and finely chop the garlic clove. Wash the snap beans, trim the ends, and remove any blemishes. Wash, peel, and slice the zucchini.
3. Bring a small pot of water to a rolling boil. Add the snap beans and blanch for 3 minutes, until they turn a vibrant bright green. Drain immediately.
4. In a 1.5- or 2-quart casserole dish, combine the chopped garlic, blanched snap beans, sliced zucchini, chopped onion, Romano beans, and black-eyed peas.
5. Pour the tomato sauce and vegetable broth over the bean and vegetable mixture. Stir in the dried parsley, dried basil, and salt until everything is well combined.
6. Bake uncovered for 2 to 2.5 hours, stirring occasionally. The cassoulet is ready when the vegetables are tender and the sauce has thickened to a rich, stew-like consistency.
Nutritional Information
• Serves: 2
• Cost Per Serving: $1.83
• Serving Size: 1 1/2 cups
• Calories: 304
• Fat: 1.5g
• Carbohydrates: 58g
• Protein: 21g
• Fiber: 13g
• Sugar: 16g
• Sodium: 819mg
Pro Tips
• For a traditional crunchy topping, toss 1/2 cup of panko breadcrumbs with a tablespoon of olive oil and sprinkle over the cassoulet during the last 20 minutes of baking.
• If you have fresh herbs on hand, substitute the dried parsley and basil with 1 tablespoon of fresh chopped parsley and 1.5 teaspoons of fresh chopped basil. Stir them in just before serving for the brightest flavor.
• Feel free to swap the beans based on what you have in your pantry. Cannellini, navy, or kidney beans are all excellent substitutes.
• For a richer, smokier flavor, add 1/2 teaspoon of smoked paprika along with the other dried herbs.
FAQ
Q: Is this vegetarian cassoulet a good source of protein
A: Yes, this cassoulet is an excellent source of plant-based protein. A single serving provides approximately 21 grams of protein, primarily from the combination of Romano beans and black-eyed peas, making it a hearty and satisfying meal.
Q: Can I use different beans or vegetables in this recipe
A: Absolutely! This recipe is very flexible. You can easily substitute the beans with cannellini, navy, or kidney beans based on what you have. You could also add other hearty vegetables like diced carrots or celery for extra flavor and nutrients.
Q: How should I store leftover vegetarian cassoulet
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often meld and become even richer the next day. Reheat gently on the stovetop or in the microwave until warmed through.
Q: Is this cassoulet recipe vegan
A: Yes, this recipe is naturally vegan as written. It contains no animal products, using only vegetables, beans, and a vegetable-based broth to create its rich, savory flavor.
