Root Vegetable Cassoulet

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Root Vegetable Cassoulet | @naturallyella

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.


Root Vegetable Cassoulet

A one-pot vegetarian comfort meal, this root vegetable cassoulet is creamy and filling without being overly heavy. 

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 4 servings 1x
  • Category: Main Course


  • 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


  1. 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.
  2. 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.
  3. 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.

Stock up: get the pantry ingredients you will need: white beans, celeriac, sweet potatoes

Nutrition: See the information.


  • Calories: 336
  • Sugar: 6.3
  • Sodium: 515.8
  • Fat: 11.5
  • Carbohydrates: 49.1
  • Fiber: 9.3
  • Protein: 11.4
  • Cholesterol: 0

Vegetable Cassoulet


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.

Root Vegetable Cassoulet with Sweet Potatoes | @naturallyella

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12 comments on “Root Vegetable Cassoulet”

  1. I'm very intrigued by this recipe, and I'm going to try it out, but I'm hesitant about the celeriac--could you tell me what is it like in this? I see you suggest other root vegetables for a sub, but I think I want to try it out as written

    1. Honestly, in the final dish, I barely tasted it (I think it just blended well with the celery/carrots/onions!)

  2. Excited to try this for dinner tonight since it's a balmy 88 degrees right now. What temperature for the oven? I think I missed it!

  3. 5 stars
    An amazing meal. The taste is yummy and so easy to prepare. Prepared on the weekend for lunches during the week. Thank you for sharing! Perfect for the first days of fall!

    1. You can- just watch it closely to make sure the bottom of the cassoulet isn't scorching while cooking!

  4. Looks great, however I am one of those people who prefer that the names of classic dishes like Cassoulet weren't "adapted" to become a vegetarian dish.
    Call it a stew. Call it a casserole. Call it a gratin. Just don't call it a Cassoulet.
    A real Cassoulet combines a few vegetables with beans and meat. Simple, regional French food. And so delicious!

  5. This was so, so good. I subbed rutabaga for the sweet potato, navy for cannelini beans, and added a little vegan cashew parm with the breadcrumbs on top. Just delicious. Thank you for sharing, Erin!


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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beans. beans. beans.

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