Vegetarian Cassoulet Recipe

Name: Vegetarian Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Dried, Soaked Overnight And Drained Great Northern Beans (or 1 Can Drained Beans); 8 ounces, weight Penne Or Other Small Pasta; 6 Tablespoons Olive Oil, Divided; 3- 1/2 cups Vegetable Or Chicken Stock; 2 whole Yellow Onions, Sliced; 2 cloves Garlic, Minced; 2 whole Bay Leaves; 1 teaspoon Dried Oregano; 1 teaspoon Dried Thyme; 5 Tablespoons Red Wine; 2 Tablespoons Tomato Paste; 2 stalks Celery, Sliced; 4 ounces, weight Fresh Mushrooms, Sliced; 2 whole Large Tomatoes, Sliced; 1 teaspoon Brown Sugar; 4 Tablespoons Dried Bread Crumbs (panko Works Too)

Servings: persons

1 cup Dried, Soaked Overnight And Drained Great Northern Beans (or 1 Can Drained Beans)
8 ounces, weight Penne Or Other Small Pasta
6 Tablespoons Olive Oil, Divided
3- 1/2 cups Vegetable Or Chicken Stock
2 whole Yellow Onions, Sliced
2 cloves Garlic, Minced
2 whole Bay Leaves
1 teaspoon Dried Oregano
1 teaspoon Dried Thyme
5 Tablespoons Red Wine
2 Tablespoons Tomato Paste
2 stalks Celery, Sliced
4 ounces, weight Fresh Mushrooms, Sliced
2 whole Large Tomatoes, Sliced
1 teaspoon Brown Sugar
4 Tablespoons Dried Bread Crumbs (panko Works Too)

1
# put beans in sauce pan (if using dried), cover with water and bring to a boil.
2
Boil for 20 min and then drain.
3
# Cook pasta for only 3 min.
4
in a large saucepan of boiling water, adding 1T of the oil.
5
When almost tender, drain the pasta in a colander and set aside.
6
# Place the beans in a large casserole, pour on the vegetable stock, and stir in the remaining olive oil, the onions, garlic, bay leaves, herbs, wine and tomato paste.
7
MEAT OPTION you can also add 6 pieces of cooked diced bacon.
8
# Bring the stock to a boil, then cover the casserole and cook in the oven (350) for 2 hours.
9
# Add the reserved pasta, the celery, mushrooms and tomatoes and season with salt and pepper.
10
Stir in the sugar and sprinkle the bread crumbs over.
11
Cover the casserole and continue cooking it for 1 hour.
12
# Serve it hot, with salad and crusty bread.
13
Be sure to remove the bay leaves before eating.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup Dried, Soaked Overnight And Drained Great Northern Beans (or 1 Can Drained Beans), 8 ounces, weight Penne Or Other Small Pasta, 6 Tablespoons Olive Oil, Divided, 3- 1/2 cups Vegetable Or Chicken Stock, and more.

Yes, Vegetarian Cassoulet falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Cassoulet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions