Vegan Cassoulet (French White Bean Stew)

Cassoulet is a traditional French white bean stew from the south of France, known for its slow cooking and comforting character.

At the heart of the dish are tender white beans simmered with vegetables, herbs and savoury additions that give the stew its characteristic richness. Different regions prepare cassoulet in slightly different ways, but the beans remain the soul of the dish.

Because this white bean stew relies so much on beans and aromatics, it adapts naturally to a vegan preparation. Plant-based sausages, smoked tofu or seitan can easily replace the traditional meat components while keeping the stew hearty and satisfying.

Traditionally, cassoulet would cook slowly in a glazed earthenware dish called a cassole. The pot would sit on the stove for hours as the flavours developed gradually throughout the day.

This version keeps the same spirit of the dish while using a pressure cooker to reduce the cooking time. The beans soften quickly, the herbs and vegetables create a flavourful broth, and the result is a warming bowl of French-inspired comfort food.

The Origins of Cassoulet

The cassoulet inherits its name from the cassole, a glazed terracotta dish with flared edges in which the stew is traditionally cooked.

Originally, it was a peasant dish made from leftover meats mixed with beans. The pot would be left on a corner of the stove in the morning to simmer slowly throughout the day and was eaten at dinner.

It was not until the eighteenth century that the dish, previously called estouffet, began to take the name of the vessel in which it simmered.

The choice of white beans and other meaty additions depends on region. In general, white kidney beans (known in French as haricots lingot) or the French Tarbais beans, which are somewhat flatter, are quintessential to this dish.

Various dried herbs and vegetables like carrot, leek, celery, chunky sliced tomatoes as well as bread crumbs also find their way into this hearty stew and contribute to a rich flavour and texture profile.

Across southern France, there are many regional interpretations of cassoulet, including those from Castelnaudary, Toulouse, Carcassonne and Montauban, each reflecting local ingredients and traditions.

The Traditional Crust

Some variations of cassoulet call for a coating of bread crumbs before baking. During baking, a crust forms on the surface of the stew.

Tradition says that this crust should be broken and pushed back into the stew several times while cooking. There is even a long-standing debate between regions about the proper number of times this should be done. According to some grandmothers, the crust should be broken seven times.

This Vegan Cassoulet Version

My vegan version of the recipe is made in a pressure cooker, which considerably shortens the cooking time while still producing a flavourful dish.

Because the stew is not baked, there is no crust formation to break. I have also skipped the bread crumb topping, but you may add some before serving if you enjoy a little crunch.

If you do not have a pressure cooker, the cassoulet can also be prepared on the stovetop or in the oven.

Ingredients for Vegan Cassoulet

This vegan cassoulet relies on simple ingredients that develop deep flavour as they cook. White beans form the base of the stew, while carrots, herbs, sun-dried tomatoes and tomatoes create a rich broth. Plant-based sausages add a hearty element that echoes traditional cassoulet preparations.

This vegan cassoulet is built around simple ingredients:

• dried white beans
• carrots and tomatoes
• herbs like thyme and parsley
• sun-dried tomatoes for depth
• plant-based sausages for a hearty finish

Cooking Equipment

The pressure cooker we use is the Cosori 6-Quart Pressure Cooker.
We also love our cast iron skillet, which we use almost every day.

This recipe is written for a pressure cooker, but stovetop instructions are included in the recipe card if you prefer to cook it in a regular pot.

Watch the Step-by-Step Video

Watch the video for the step-by-step process of making this hearty vegan cassoulet.

Now that everything is ready, let’s make the cassoulet.

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5 from 1 vote

Vegan Cassoulet – French White Bean Stew

A hearty vegan cassoulet made with white beans, vegetables, herbs and plant-based sausages. This pressure cooker version delivers rich flavour in a fraction of the traditional cooking time.

Course Main Dish

Cuisine French

Keyword bean stew, cassoulet recipe, French white bean stew, plant-based white bean stew, pressure cooker recipes, vegan cassoulet, vegan white bean stew

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Soaking time 8 hours hrs

Total Time 40 minutes mins

Servings 4

Author Teenuja Dahari – veganlovlie.com

Ingredients

• 200 g dried white kidney beans, or cannellini or Great Northern, (1 cup)
• Water for soaking

Stew Base

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2–4 cloves garlic, minced or sliced
• 1 tablespoon minced ginger, or 1 thumb size fresh ginger, minced
• 3 medium carrots, cut into 2-cm chunks

Flavourings

• 4 sun-dried tomato halves, chopped (about 3 tbsp)
• 120 ml hot water, for soaking sun-dried tomatoes (1/2 cup)
• 5 sprigs fresh thyme, or 1½ teaspoons dried thyme
• 2–3 small bay leaves, or 1 large
• 4–5 stems fresh parsley, chopped
• 3/4 teaspoon ground cumin
• 2 teaspoons vegetable bouillon powder, or 2 cubes
• 4–5 drops liquid smoke, (optional)

Additional Ingredients

• 500 ml water, (2 cups)
• 2 large tomatoes, cut into wedges (or 1 cup canned diced tomatoes)
• 3 plant-based sausages
• Salt and black pepper, to taste
• Garnish: chopped parsley

Instructions

• On the day before, place the beans in a bowl and cover with plenty of water. Let soak for 8 hours or overnight.
• Once soaked, drain and rinse the beans and set them aside.
• Place the dehydrated sun-dried tomato halves in the hot water and leave to soak until softened.
• Meanwhile, prepare the rest of the ingredients: chop the onions, garlic, carrots, tomatoes and parsley.
• Once the sun-dried tomatoes are softened, chop them into small pieces.

Pressure Cooker Instructions

• Set the pressure cooker to saute mode.
• Heat in 1 tablespoon of the oil and then add the onion, garlic and ginger. Saute for about 2 minutes.
• Add the carrots and saute for another minute.
• Cancel the saute mode.
• Add the soaked drained beans, parsley, thyme sprigs, bay leaves, sun-dried tomatoes along with their soaking water, bouillon powder, cumin, liquid smoke, and the water.
• Close the lid and place the valve in the closed position.
• Cook at high pressure for 9 minutes.
• Once the time is up, allow the pressure to go down naturally for 10 minutes. Release any remaining steam from the pressure and open the lid.
• While the beans are cooking, heat the remaining tablespoon of oil in a skillet.
• Add in the sausages and cook while occasionally turning the sausages on all sides until they are done.
• Slice the sausages into bite-size chunks (if desired).
• Add the sausages to the cooker.
• Stir in the tomatoes. Place the regular (glass) lid on the cooker. Set the cooker to soup mode or manual cooking mode on medium temperature and simmer for about 7 – 10 minutes, then cancel any remaining time.
• (If you want the cassoulet to be a little soupy, add some water. Or if you want to reduce the sauce to a thicker consistency, simmer uncovered).
• Taste and adjust seasonings. Garnish with parsley and serve with bread, rice or a side salad.

Stovetop Instructions

• Heat a thick bottom pan or pot on medium temperature.
• Follow steps 2 – 3 and 5, as for the pressure cooker instructions.
• Cover the pot and simmer on medium heat for about 40 minutes or until the beans are soft.
• Occasionally stir and check the water level (add more water if needed).
• While the beans are cooking, prepare the sausages as per steps 9 – 11 above.
• Add the sausages and tomatoes to the pot, cover and simmer for another 7 – 10 minutes.
• Taste and adjust seasonings.

Video

Notes

Ginger Garlic Paste

If you prefer using ginger garlic paste instead of separate minced ginger and garlic, you can prepare it ahead of time using this method:
https://veganlovlie.com/quick-tip-pre-mince-prepare-preserve/

 

Cooking Equipment

This recipe was prepared using a Cosori 6-Quart Pressure Cooker.

We also use a cast iron skillet to brown the plant-based sausages before adding them to the stew.

 

This recipe was first published here:
Vegan Cassoulet
https://veganlovlie.com/pressure-cooker-vegan-cassoulet

Serving Suggestions

Vegan cassoulet is a hearty white bean stew that can easily be served as a complete meal. A slice of crusty bread is perfect for soaking up the rich broth.

You can also serve it with:

• a simple green salad with a light vinaigrette
• steamed rice for a more filling meal
• roasted vegetables on the side

The stew also tastes even better the next day, once the flavours have had more time to develop.

You Might Also Like These Stews

Pressure Cooker Black Bean Stew
Borlotti Bean and Butternut Squash Daube
Vegan Haleem or Curried Dal with Meatless Balls

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