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This Cozy Weeknight Cassoulet is Given a Spicy Vegan Makeover

vegan cassoulet in white dish
Prep Time
20 min
Cook Time
45 min
Yields
6-8 servings

A cozy weeknight favourite with a vegan spin, this French-inspired dish is booming with flavour and wholesome ingredients, while topped with a light panko crumb crust to add a nice crunch. While cassoulet traditionally contains meat, this Can You Vegan It? recipe gives the classic a plant-based twist. This recipe calls for harissa paste for a bit of a spicy kick, but if heat isn’t your thing, substitute black pepper in place of the paste. Plus, an added bonus: this meal all comes together in one pot and it takes just an hour to whip up!

Related: The Pioneer Woman’s One Pot Recipes That Will Make Dinner a Breeze

Like Valerie’s vegan cassoulet? Try her low-carb vegan ramen or her healthy Sriracha-honey oven-fried chicken.

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ingredients

3
medium leeks
¼
cup + 2 Tbsp olive oil, divided
3
large carrots, chopped
1
zucchini, chopped
4
garlic cloves, chopped
3
parsley sprigs
2
bay leaves
¼
tsp ground cloves
1-1 ½
tsp sea salt
1
tsp harissa paste
3
(19 oz) cans cannellini (white kidney) beans, rinsed and drained
4
cups of water
1 ¾
cups organic panko crumbs
1
tsp garlic powder
1
tsp dried thyme
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directions

vegan cassoulet ingredients on kitchen countertop
Step 1

Cut and discard the green part of the leeks, leaving only the white and pale green parts to work with. Halve leeks lengthwise, then chop crosswise into 1-inch pieces. Place chopped leeks in a bowl or large strainer and rinse thoroughly until the sandy particles are gone.

Step 2

Place a large Dutch oven pot over medium heat and add ¼ cup olive oil. Once heated, add leeks, carrots, zucchini, garlic, parsley, bay leaves, cloves, salt and harissa. Stir occasionally until veggies are semi soft and golden, about 15 minutes; then add in beans and water. Cook covered for 30 minutes, stirring occasionally.

Step 3

In the meantime, preheat your oven to 350°F and line a baking sheet with parchment paper. In a bowl, toss panko bread crumbs, 2 Tbsp olive oil, garlic powder and thyme. Place it on the prepared baking sheet and bake for about 9 minutes until toasted and light brown, stirring occasionally. Set aside and let it cool.

panko breadcrumbs roasted on cookie sheet
Step 4

When the cassoulet is ready, discard bay leaf and parsley sprigs and season with more salt and pepper if needed. Top with toasted garlic panko before serving.

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