Vegetarian Cassoulet

Vegetarian Cassoulet

This week, the Culinary Medicine team is here to share a recipe for a hearty Vegetarian Cassoulet.

Vegetarian Cassoulet Ingredients (Serves 6)

  • 3 medium leeks (white and pale green parts only)
  • 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
  • 3 celery ribs, cut into 1-inch-wide pieces
  • 4 garlic cloves, chopped
  • 3 Tbsp. olive oil
  • 4 thyme sprigs
  • 2 parsley sprigs
  • 1 Turkish or 1⁄2 California bay leaf
  • 1⁄8 tsp. ground cloves
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. pepper
  • 3 (19-ounce) cans cannellini or Great Northern beans, rinsed & drained 1 quart water (vegetable stock optional)

For garlic breadcrumb topping:

  • 3⁄4 cup whole-wheat breadcrumbs
  • 3 Tbsp. olive oil
  • 1 Tbsp. chopped garlic
  • 1 pinch salt and pepper
  • 1⁄4 cup chopped parsley


Prepare the cassoulet:

  1. Halve leeks lengthwise and cut crosswise into 1⁄2-inch pieces, then wash well and pat dry.
  2. Cook leeks, carrots, celery, and garlic in olive oil with herb sprigs, bay leaf, cloves, salt, and 
pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 5 minutes.
  3. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 20 minutes.
Make garlic breadcrumbs while cassoulet simmers:
  1. Toss breadcrumbs with oil, garlic, and a pinch each of salt and pepper in a bowl until well coated.
  2. Heat a large sauté pan over medium heat. Spread the mixture evenly in the pan, stir periodically 
until crisp and golden, 5 to 10 minutes.
  3. Cool crumbs in pan, then return to bowl and stir in parsley.

Finish assembling cassoulet:

  1. Discard herb sprigs and bay leaf. Mash some of the beans in the pot with a potato masher or the back of a spoon to thicken the broth.
  2. Season with salt and pepper to taste.
  3. Just before serving, sprinkle with garlic breadcrumbs.

Adapted from Epicurious.

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