Easy Cassoulet Recipe with White Beans and Garlic Breadcrumbs

Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

This easy cassoulet recipe is the epitome of healthy cool weather comfort food without any meat!

Let’s talk about Cassoulet. It’s the dish that I fell in love with in France and have been making at home ever since (albeit quite a bit lighter than the French likely would). Traditionally, Cassoulet is a luscious white bean stew with lots of rich pork sausages and fatty braised meats. I love it, obviously, but it’s not exactly the kind of cheap healthy meal I try to make part of the usual rotation. Now, the truth is, vegan cassoulet isn’t really a thing in France. But I don’t see the harm in omitting the meat and just enjoying the plant based protein from all those beans!

Why This Recipe Works

I’m all for trying to incorporate more plant-based recipes into one’s diet, which is why I created this easy cassoulet recipe. White beans are not only a great source of plant-based protein, they are also packed with fiber. In fact, white beans contain 11 grams of protein for only 1 cup. I also love this easy cassoulet recipe because it’s:

• Completely vegan
• Budget friendly
• A great family friendly meal

Key Ingredients

White Beans – As mentioned above, these white kidney beans are a great source of plant-based protein and fiber and are traditionally part of any French cassoulet.

Canned Tomatoes – This is an easy and inexpensive pantry staple that makes this easy cassoulet recipe something you can easily make all year round.

Herbs de Province- A traditional spice blend of thyme, savory, oregano, lavender, rosemary, marjoram, and parsley. You can make your own, but it’s also easy to buy now!

Breadcrumbs – I love adding breadcrumbs on top of this easy cassoulet recipe because it gives it the perfect crispy crunch on top. I personally like to use garlic breadcrumbs for a bit more flavor.

How To Make This Recipe

Step 1: Heat 2 tsp of olive oil in a Dutch oven over medium heat. Add in the breadcrumbs and garlic, and a pinch each of salt and pepper. Stir until combined and crumbly, mix with the parsley and then set aside.

Step 2: Return the pot to low heat, add in a teaspoon of oil and then add in the onions. Sauté over low heat until caramelized and golden, about 45-50 minutes. Add in the zucchini and cook 2 minutes, until lightly golden. Add in garlic and cook for another 30 seconds. Add in the herbs, bay leaf, thyme, and the tomatoes with their juice, and season with a pinch each of salt and pepper.

Step 3: Bring the mixture to a boil. Reduce the heat to medium low, add in the white beans and balsamic, and simmer for about 15-20 minutes, until the sauce thickens.

Step 4: Meanwhile, bring the polenta water to a boil in a small saucepot. While whisking gently, pour in the polenta in a steady stream and whisk until thickened. Reduce the heat to low for about 30 minutes, whisking very hard every 5-10 minutes to make sure you get all the bits off the corners and bottom of the pan. Add in the olive oil and season with salt and pepper to taste.

Step 5: Five minutes before you’re ready to serve, stir the spinach leaves into the cassoulet until wilted. Then divide the polenta between four bowls, top with the bean cassoulet and a generous sprinkling of garlic breadcrumbs.

Expert Tips

Caramelize those onions. Like, take the time – the 45-50 minutes it may take- to get them golden brown and sweet. This will add SO MUCH flavour to your cassoulet, even without the meat.

I also recommend not skipping the garlic breadcrumbs for this easy cassoulet recipe. They add such a nice textural contrast and are really super yummy on top of the beans.

Recipe FAQs

More Recipes You Might Like

If you love vegan dishes like this easy cassoulet casserole recipe, check out some of these vegan casserole recipes:

• MEXICAN PASTA CASSEROLE (VEGAN & FAMILY FRIENDLY)
• TACO PASTA CASSEROLE (VEGAN & FAMILY FRIENDLY)
• VEGAN BREAKFAST CASSEROLE (GLUTEN FREE)

Have you ever had an authentic cassoulet? Would you be into a vegan cassoulet? Try this super easy cassoulet recipe and let me know what you think in the comments section below!

Easy Cassoulet Recipe with White Beans and Garlic Breadcrumbs

This easy cassoulet recipe is the epitome of healthy cool weather comfort food without any meat!

4.5 from 8 votes

Print Pin Rate

Servings4 servings

Calories305kcal

AuthorAbbey Sharp

Ingredients

Topping:

• ▢ 2 tsp extra virgin olive oil
• ▢ 1/4 cup vegan breadcrumbs
• ▢ 1 clove small garlic minced
• ▢ 2 tbsp parsley finely chopped
• ▢ Pinch salt and pepper pinch of each

Casserole:

• ▢ 1 tsp extra virgin olive oil
• ▢ Pinch each of salt and pepper
• ▢ 1 1/2 cups of thinly sliced onions
• ▢ 2 zucchini diced
• ▢ 2 cloves garlic minced
• ▢ 1 tsp dried herbs de Provence
• ▢ 1 bay leaf
• ▢ 4 leaves sprigs of thyme only
• ▢ 14 1/2 oz can of diced tomatoes
• ▢ Pinch each of salt and pepper
• ▢ 2 cans white beans Cannellini, Navy or Great Northern, 19 oz cans, drained and rinsed
• ▢ 2 tbsp balsamic vinegar
• ▢ 1 cup baby spinach leaves finely chopped

Polenta:

• ▢ 4 cups water
• ▢ 1 cup polenta or yellow cornmeal
• ▢ 2 tsp extra virgin olive oil
• ▢ Salt and pepper to taste

Instructions

• Heat 2 tsp of olive oil in a Dutch oven over medium heat. Add in the breadcrumbs and garlic, and a pinch each of salt and pepper. Stir until combined and crumbly, mix with the parsley and then set aside.
• Return the pot to the low heat, add in a teaspoon of oil and then add in the onions. Sauté over low heat until caramelized and golden, about 45-50 minutes. Add in the zucchini and cook 2 minutes, until lightly golden. Add in garlic and cook for another 30 seconds. Add in the herbs, bay leaf, thyme, and the tomatoes with their juice, and season with a pinch each of salt and pepper.
• Bring the mixture to a boil. Reduce the heat to medium low, add in the white beans and balsamic, and simmer for about 15-20 minutes, until the sauce thickens.
• Meanwhile, bring the polenta water to a boil in a small saucepot. While whisking gently, pour in the polenta in a steady stream and whisk until thickened. Reduce the heat to low for about 30 minutes, whisking very hard every 5-10 minutes to make sure you get all the bits off the corners and bottom of the pan. Add in the olive oil and season with salt and pepper to taste.
• Five minutes before you’re ready to serve, stir the spinach leaves into the cassoulet until wilted. Then divide the polenta between four bowls, top with the bean cassoulet and a generous sprinkling of garlic breadcrumbs.

Nutrition

Calories305kcalCarbohydrates55gProtein7gFat7gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol3mgSodium82mgPotassium673mgFiber5gSugar9gVitamin A1333IUVitamin C39mgCalcium95mgIron3mg

Mention @AbbeysKitchen or tag #abbeyskitchen if you try and share this recipe!

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.