Vegetarian Cassoulet Recipe - Allrecipes.com
Vegetarian Cassoulet Recipe
  • READY IN 9+ hrs

Vegetarian Cassoulet

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    9 hrs
  • READY IN

    9 hrs 20 mins

Directions

  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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Footnotes

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Reviews More Reviews

Most Helpful Positive Review
Jan 10, 2005

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.

 
Most Helpful Critical Review
Feb 08, 2005

This soup smelled fantastic and I liked the flavor but the beans weren't cooked enough for my taste. Next time I think I'll cook them for about an hour on the stove and then add them to the crock pot.

 
Dec 20, 2007

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.

 
Apr 24, 2006

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.

 
Nov 03, 2004

My whole family loved this. The nine year old had two big servings, AND asked to take the leftovers to school for lunch the next day. I served it with fresh rosemary bread and a green salad.

 
Jan 14, 2008

To be perfectly honest, I found this to be a bit bland, even with the homemade mushroom stock. It's not that it wasn't good -- it just wasn't wonderful. Needs something to give it some interest.

 
Mar 07, 2008

We loved the beans. We ate them as a stew the first time. I took the left overs which were a little thicker, and used them in a Tuscan style dish, where I layered first the beans, then cooked spinach (with garlic and oil) and topped with a cooked filet of tilapia.

 
Mar 10, 2008

Husband made this on a perfect winter day...Was very good..I did add sour cream and shredded cheese to my bowl.

 

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Nutrition

  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 47.2 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 16 g
  • 64%
  • Protein
  • 15.3 g
  • 31%
  • Sodium
  • 141 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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