Beautifully rustic and comforting, this flavorful skillet meal is a dish of dreams. This healthy and utterly delicious Vegan Veggie Bean Cassoulet is coming in hot with a beautiful blend of savory spices, nourishing veggies, hearty beans with a tasty cornmeal topper!  Earthy flavors with a hint of smoky goodness, this wholesome dish is sure to have everyone running back for seconds.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

I love this Vegan Veggie Bean Cassoulet! It is completely and utterly DELISH!  You might be thinking, just what is a cassoulet?  A cassoulet is typically a French slow cooked, rustic stew or casserole consisting of meat and beans.  It is meant to be eaten with big hunks of crusty bread to soak up the juices.

This vegan cassoulet obviously does not have meat but is nothing short of delicious and has all the excellent components of a great cassoulet.  The beans are “meaty,” the broth is aromatic, the veggies are nourishing, and the cornbread crust perfectly sops up the cassoulet juices.

Katie

My lovely sister-in-law, Katie, loves France. She speaks fluent French and spent a significant amount of time in France teaching English to French children.  So, any time I can work some French inspiration into our meals, I am all about it, so I can share it with Katie.

AND now of course, our lil Charlotte is already part of Katie’s French group in Stamford, now how fun is that?!  They get together for brunch every so often to keep their French speaking skills on point.  I am always super impressed to hear Charlotte, who is two, speaking both English and French.

Vegan Cassoulet

This is a vegan take on a cassoulet made easy.  It does not simmer for hours and hours as many cassoulets do.  We created a broth that is reminiscent of a good old-fashioned navy bean soup.  It’s a little smoky, a little earthy, and boasts AH-MAZING flavor. The cornmeal crust is the perfect accent topper to this great cassoulet.

Zucchini and Yellow Squash

The zucchini and yellow squash give off a little of their liquid adding another layer of flavor to this already delicious broth. You can use any veggie you like, but you may have to add a little extra liquid and possibly ramp up the flavor if you leave the zucchini and squash out as their extra juices are needed for the final broth.

I’ll let Mom tell you more.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Hi! Robin here!

Monkey made a killer cassoulet!  We all gobbled it up!  TP109 gave the cassoulet a perfect 10.  He loved the cornmeal crust topping.  He said the zucchini and squash were super tasty along with the beans and other veggies.

We really can’t wait for our readers to try this dish!  We think it is awesome!

We would love for you to try this recipe! Let us know what you think; we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Large non-stick skillet or similarly large skillet

Vegan Veggie Bean Cassoulet

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 13 Minutes
• Cook Time: 42 Minutes
• Total Time: 55 Minutes
• Yield: 5 Servings 1x
• Category: Dinner
• Method: Stovetop/Oven
• Cuisine: French

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Description

Beautifully rustic and comforting, this flavorful skillet meal is a dish of dreams. This healthy and utterly delicious Vegan Veggie Bean Cassoulet is coming in hot with a beautiful blend of savory spices, nourishing veggies, hearty beans with a tasty cornmeal topper!  Earthy flavors with a hint of smoky goodness, this wholesome dish is sure to have everyone running back for seconds.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

Scale 1x2x3x

• 1 medium yellow onion, fine dice
• ¾ cup carrots, small dice
• ¾ cup celery, small dice
• 1 small zucchini, small dice *
• 1 small yellow squash, small dice *
• 1 Tablespoon garlic, minced
• 1 cup vegetable broth (we used Pacific Organic Vegetable Broth) *
• 1 ¼ cup water (or vegetable broth)
• 1 Tablespoon reduced sodium tamari * (see notes)
• 1 ½ teaspoons liquid smoke
• 1 teaspoon white miso *
• 1 – 15.5 oz. can navy beans, drained and rinsed
• 1 – 15.5 oz. can cannellini beans, drained and rinsed

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onion flakes
• 1 bay leaf
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme leaves (+ more for topping) *
• Large pinch rosemary
• 1 teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper (+/-)

Cornmeal Crust Ingredients:

• ½ cup cornmeal
• 1 Tablespoon almond flour (or flour of choice)
• ½ teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 Tablespoon maple syrup
• 2 Tablespoons unsweetened plain plant milk
• 2 Tablespoons unsweetened plain plant yogurt
• 1 Tablespoon unsalted almond butter
• ½ teaspoon apple cider vinegar
• 1/8 teaspoon sea salt (+/-) *

Optional Ingredients:

• chopped fresh parsley

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Instructions

1. Preheat the oven to 400 F. Place the oven rack in middle, avoiding the lower oven rack placement.
2. In a large oven safe ceramic/enamel lined skillet or similar skillet, add the diced onions, celery, carrots, zucchini and squash, sauté over medium heat about 5 to 7 minutes.
3. Next add the minced garlic, and sauté for 30 seconds.
4. Add all the remaining ingredients except the Cornmeal Crust Ingredients. Stir to combine. Increase the heat to bring the mixture to a boil, then immediately lower to a simmer.  Simmer for 10 minutes, then remove the skillet from the stove.  Set aside while mixing the cornmeal crust.
5. Place the dry Cornmeal Crust Ingredients into a bowl, whisk to combine, then add all the wet ingredients, stir to combine. Discard the bay leaf from the veggie/bean mixture, then gently place the cornmeal mixture on top of the bean skillet mixture making a small circle of cornmeal crust mixture in the middle. Sprinkle a tiny bit of thyme leaves over top of the cornmeal crust mixture.
6. Bake in a 400 F oven for 22 to 23 minutes or until a toothpick comes out clean from the cornmeal crust layer. If you want the topped browned a little more, then place under the broiler for a few minutes.

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Notes

*Vegetable Stock:  We use Pacific Organic Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Zucchini/Squash: You can use any veggie or bean combination you like; however, note that the zucchini and squash give off water during baking creating a beautiful liquid. If you leave them out, then you may need to compensate by adding some additional veggie broth, (approx. an additional ¼ cup).

*Tamari: We used San J Tamari Soy Sauce Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Miso:  We use Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil.  You can also substitute with chickpea miso for a soy free version.

*Dried Thyme Leaves:  We use Penzeys French Thyme.  It has amazing flavor.  If you can’t find dried thyme leaves, you can use ground thyme, but use half the amount.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  Makes 5 servings.

*Storage: Refrigerate and use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.