Vegetarian Cassoulet

Vegetarian Cassoulet

37 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    9 h
  • Ready In

    9 h 20 m
Recipe by  Syd

“This is a vegetarian version of the traditional French dish. If you are home while this is cooking, give the beans a stir every couple of hours.”

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Adjust Servings

Original recipe yields 8 servings



  1. Heat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender.
  2. In a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. Pour in water if necessary to cover ingredients with water. Tie together parsley, rosemary, thyme, and savory, and add to the pot. Cook on Low for 8 hours.
  3. Stir in potato, and continue cooking for 1 hour. Remove herbs before serving.

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Reviews (37)

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This was absolutely delicious. I made mushroom broth in my crockpot the night prior to assembling this recipe, using 1/2 lb sliced mushrooms, 1/2 white onion, chopped and 4 cups of water. I actually reserved some of the mushrooms and added them to the ingredients. I wanted a lot more veggies in this stew, so I doubled the carrots and potatoes and added some celery. I used a "chicken seasonings blend" of fresh rosemary, thyme and sage from the supermarket as a shortcut, and that worked out great! This recipe is really adaptable to however you want to make it, but it's just as delicious precisely as written.



This was really good the only thing I might do different next time is used canned beans rather than dry. It was like soup when I started but by the time the beans had cooked the liquid was almost gone, what was left was kinda slimmy. It's still very good, I love the flavor. Next time i will cook on the stove, used canned beans added the potatoes at the same time and only cook til potatoes are done, then it should be more like a soup. I might play around w/ dried spices also cause the fresh ones are to expensive and I usually only end up using a tiny bit then they go bad so its a waste of money.



this is a great recipe. I made one change to make it fat free. simmer onion and carrots in a small amount of water or vegetable broth this omits the oil.

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Amount Per Serving (8 total)

  • Calories
  • 279 cal
  • 14%
  • Fat
  • 4.4 g
  • 7%
  • Carbs
  • 47.2 g
  • 15%
  • Protein
  • 15.3 g
  • 31%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 141 mg
  • 6%

Based on a 2,000 calorie diet



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Vegetarian Korma


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Vegetarian Moussaka