Whenever I make a vegetarian version of a meat-based staple, I’m hesitant to use the same name. They aren’t the same thing and really shouldn’t be compared. However, the idea and inspiration shine through, especially in the recipe. This root vegetable cassoulet is stewed and hearty, echoing it’s meat counterpart. In place of the meat, I used solid fall root vegetables. They pair perfectly with the mirepoix and hearty cannellini beans. The best part of this vegetable cassoulet? It takes less time than the meat version; ready in about an hour.
A one-pot vegetarian comfort meal, this root vegetable cassoulet is creamy and filling without being overly heavy.
- 3 tablespoons olive oil
- 1/2 large onion finely diced
- 3 medium carrots finely diced
- 2 ribs celery finely diced
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon thyme
- 1 bay leaf
- 1 medium sweet potato
- 1 small celeriac
- 1 15 ounce can cannellini white beans rinsed and drained
- 2 to 3 cups low sodium vegetable broth
- 1/2 to 3/4 cup non-flavored bread crumbs
- Parsley for topping
- Heat a 5 quart dutch oven over medium heat. Add oil, onion, carrots, celery, garlic, salt, pepper, thyme and bay leaf. Stir and let cook 10 to 15 minutes until vegetables are soft.
- Preheat oven to 400˚F. Add sweet potato and celeriac. Stir and cook for 5 minutes. Add in beans and pour in 2 to 3 cups of vegetable broth so that all beans and vegetables are just covered. Bring to boil, then reduce heat and simmer for 15 minutes.
- Remove from heat and remove bay leaf. Sprinkle breadcrumbs evenly over cassoulet. Transfer dutch oven to center rack and bake uncovered for 15 minutes until bread crumbs have browned.
Tips & Tricks: Be sure that the beans and vegetables are fully submerged before transferring to the oven. Depending on the size of your dutch oven, you may need more or less broth and bread crumbs to completely cover the cassoulet.
Nutrition: See the information.
I’m a bit of a sweet potato lover during the cooler months (this is probably an understatement)! However, this cassoulet would be really nice with other fall/winter vegetables. Additionally, I love that this cassoulet is vegan and can easily be gluten-free.
Gluten Free: Leave out the bread crumbs or try a gluten free recipe for homemade.
Roots: Other root vegetables such as regular potatoes or rutabaga would be a good substitute for sweet potato or celeriac.
Legumes: Traditional cassoulet is made with white beans but try this dish with pinto beans or lentils.
For many years I relied heavily on chickpeas as my main legume. However, more and more I’m turning to creamy white bean varieties. I find they soak up flavor a bit more. They also work really well when paired with fall flavors and textures. Typically, you can swap white bean varieties easily. But when the bean is the main component, I like to stick to the larger varieties, like cannellini.