Cassoulet is a French white bean stew or casserole that is typically made with several kinds of meat and poultry…and fat. Our vegan version is significantly lighter and faster) but every bit as satisfying with meaty baby bella mushrooms and creamy cannellini beans. We roasted some farm fresh onions and tomatoes from Susie’s Garden Patch (more info following recipe) at the Belvidere Farmers Market for a rich, smoky flavor. Our Roasted Vegetable Cassoulet is great as a main course with a chunk of crusty cassava baguette on the side. For more local produce recipe inspiration check out our Eat Local Series.Print
Roasted Vegetable Cassoulet
- 3 cans cannellini beans, rinsed and drained
- 2 8-ounce containers baby bella mushrooms, trimmed and sliced
- 4–5 large garlic cloves (to taste), minced
- 4 medium carrots, peeled and cut into half moons
- 3 large tomatoes, roughly chopped
- 1 large yellow onion, diced
- 1 large celery rib diced
- 2 whole bay leaves
- 1/2 cup unsalted vegetable broth (can use unsalted chicken broth for non-vegan option)
- 2 tbsp extra-virgin olive oil, divided
- 1 tbsp avocado oil
- 3/4 tsp dried sage
- 3/4 tsp dried thyme
- 1/2 tsp dried basil
- 1/8 tsp smoked paprika
- 1/2 tsp salt, divided (more to taste)
- 1/4 tsp ground black pepper, divided (more to taste)
- Place oven rack at top position and preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil and set aside.
- Prep onion and tomatoes and add to a large bowl. Drizzle with a tablespoon of oil and toss to coat. Combine smoked paprika, 1/8 teaspoon black pepper, and 1/8 teaspoon salt in a small bowl and sprinkle over tomato mixture. Toss to distribute evenly, then transfer to the prepared baking sheet in a single layer. Roast for 15-20 minutes.
- While the tomatoes are roasting, prep the mushrooms, carrots and celery, drain and rinse the beans, and combine all remaining seasonings, including the reserved salt and pepper, in a small bowl.
- Heat a large pot over medium heat, then add the remaining olive oil, carrots, and celery. Stir as needed until carrots start to become tender.
- While the carrots are cooking, heat a large sauté pan over medium-high heat, then add avocado oil and the mushrooms. Try to keep them in a single layer as much as possible. Sear one side of the mushrooms then flip to quickly sear the other side. This gives the mushrooms a smoky flavor and a meatier texture, instead of a chewy one. As soon as the second side begins to sear, remove from heat and set aside.
- When carrots just start to become tender, add the minced garlic and cook until fragrant (about a minute). Add the seared mushrooms to the pot and stir to combine with the carrot mixture. By now, the tomatoes should be done roasting. Add the beans, spice mixture, broth, bay leaves, and roasted tomato mixture (including any liquid) and stir to combine.
- Cover and simmer on medium heat for about 8 minutes, then remove cover and continue cooking until liquid has thickened and is almost gone, another 5-8 minutes. The vegetables will continue to give off some liquid after resting, so don’t worry about reducing too far.
- Remove bay leaves, add salt and pepper to taste, and serve immediately.
Refrigerate leftovers in an airtight container up to 4 days.
If using fresh herbs, double the amounts.
Keywords: MUSHROOMS, PORTOBELLO, BABY BELLA, CASSOULET, VEGAN, GLUTEN-FREE, GRAIN-FREE, FARMERS MARKET, LOCAL PRODUCE, EAT LOCAL, FRENCH CASSEROLE, CANNELLINI BEANS, WHITE BEANS, TOMATOES, ROASTED VEGETABLES
Located at 10258 Hwy 20 in Garden Prairie, IL, Susie’s Garden Patch has been a family-owned and operated farm since 1985 and offers self-pick, CSA, and farm stand options. Though not certified organic, Susie’s Garden Patch employs organic practices and integrated pest management as well as sustainable practices with minimal chemical us. Call for farm stand and self-pick hours: 815-597-3011 or visit them at the Colonial Village Farmers Market on Friday mornings or the Belvidere Farmers Market at Dodge Lanes on Saturday mornings.