All recipes are deliciously vegan.

Find VRC | veganrecipeclub.org.uk on YouTubeFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on Twitter

Smoky Vegan Cassoulet

Guest Chef Recipe

Smoky Vegan Cassoulet
Courtesy of Mark & Viki @ Cold Fusion Chalets
gluten free
wheat free
kid friendly
2 spoon difficulty rating

Serves: 4

Smoky Vegan Cassoulet

Cassoulet is a traditional white bean dish originating in the south of France. To add substance to this vegan version we have used sun dried tomatoes and dried porcini mushrooms. Cassoulet is often served with nothing more than some warm, crusty bread but we prefer rosemary infused polenta to add more textures to the plate. Come and join Viki and Mark this winter at Cold Fusion Chalets in the French Alps this winter! 

Here's the bean layer:

Ingredients: 

  • 2 tins cannelini beans. 
  • 2 tins chopped tomatoes
  • 10 dry sundried tomatoes 
  • 3 tbsp tomato puree
  • Tamari or vegan Worcestershire sauce, to taste
  • Good glug of red wine or port (optional) 
  • 1 large onion, finely diced
  • 3 cloves garlic, finely chopped
  • 1 leek, finely sliced
  • 2 sticks celery, finely sliced
  • 2 carrots, peeled and finely sliced
  • 30g dried Porcini mushrooms
  • 15g fresh thyme
  • 15g fresh parsley
  • 1 tbsp smoked paprika
  • Salt and pepper, to taste 

 

  • Groundnut or odourless coconut oil for frying
  • 4 portobello mushrooms 
  • 4 tsp breadcrumbs (use gluten-free if appropriate) 
  • 4 tbsp vegan cheese or nutritional yeast

 

  • 250g polenta
  • 1 litre vegetable stock
  • 2 tbsp nutritional yeast
  • 10g fresh rosemary

Method: 

  1. In a large pan heat a tablespoon of oil and add onion, leek, and garlic. When the onion is translucent, add the carrot, celery and dried mushrooms and stir in the smoked paprika.
  2. Once the carrots have softened slightly, add the chopped tomatoes, sundried tomatoes and herbs (reserving some parsley to garnish).
  3. Optional stage - stir in red wine or port to taste, for added richness.
  4. Simmer for 10-20 minutes to reduce the dish and intensify the flavours.
  5. As the dish simmers, taste and season accordingly with smoked salt, pepper, smoked paprika and tamari or vegan Worcestershire sauce (the original contains anchovy).
  6. Drain the beans, rinse thoroughly and stir into the dish.
  7. Gently remove the stalks from the Portobello mushrooms and place them on a baking tray. Spoon in as much of the cassoulet as you can, top with breadcrumbs and nutritional yeast or vegan cheese and put them in the oven at 180 degrees.
  8. Whilst the mushrooms are baking, heat the stock in a pan. You can also use plant milk or even soya cream as your liquid but we prefer a less rich, earthier flavour.
  9. When the stock is boiling, remove from the heat and slowly whisk in the polenta in a smooth, continuous stream. Go slowly because the polenta absorbs the liquid and thickens quickly.
  10. The classic ratio for liquid to polenta is 4:1 but polenta is served in many guises and consistencies from a runny porridge to a baked “cake” or fried as polenta chips. Feel free to go a little off piste from our suggested measurements.
  11. Lastly, stir in some chopped, fresh rosemary and - if you like - nutritional yeast. Then plate up as desired.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Butternut Squash and Tofu Rendang Curry
Our version of the classic Indonesian dish. Normally made with meat, we think it’s even more delicious made from plants...See recipe »
Nine Jewel Korma
A delicious, complex vegetable curry which is cooked in India to bring good luck. It is a simple dish to...See recipe »
Easy Vegan Naan Bread
Easy and authentic... this naan makes for the perfect way to enjoy your favourite curries!See recipe »
Fast & Healthy Cereal Bars
These bars shouldn't really be called healthy as they taste so amazing and indulgent... but they are! Packed full of...See recipe »
Quick & Easy Chana Masala
This chana masala is incredibly rich in flavour, very cheap to make, extremely easy and healthy too! Stock up on...See recipe »
Love Yourself Smoothie (anti-inflammatory)
We don't know where to start with how good this smoothie is for you! Absolutely packed full of vitamins and...See recipe »
Gemista (Greek Stuffed Peppers & Tomatoes)
Gemista is a traditional Greek recipe that’s bursting with fresh flavours and colours. It’s perfectly suited to being meat-free because...See recipe »
Easy Quiche with Broccoli & Sundried Tomatoes
You might think that making a vegan quiche could be a palaver to make. In which case you’d be pleasantly...See recipe »
Stuffed "No Turkey" Wrapped in Gaz's Streaky Bacon
This is technical to make but so rewarding when you slice into it. I believe this recipe is powerful enough...See recipe »
The Ultimate Christmas Roast
This is Christmas, all wrapped up ... literally! The Christmassy flavours we all love are in this roast “beef” wellington...See recipe »
Baked Cauliflower Steaks
These cauliflower steaks are delicious and great as a main or a side! If you're serving them as a main,...See recipe »
Cashew Cream & Beetroot Crostini
These tasty treats make for a delicious starter to any meal but particularly at Christmas! The sweet roasted beetroot combined...See recipe »
Domoda (Gambian Peanut Stew)
One of the Vegan Recipe Club team recently visited The Gambia and was delighted to find this vegan stew as...See recipe »
Bao Buns with Sticky Tofu
This dish needs little introduction... light fluffy Chinese boa buns packed full of crunchy veg and sticky tofu! Perfect as...See recipe »
Thai Rendang Curry
This is a simplified version of a Thai street food dish. The combination of aubergine, lemongrass, tamarind, coconut milk, sugar...See recipe »