Vegan Fennel & Butterbean Cassoulet

Vegan Fennel & Butterbean Cassoulet

This hearty vegan fennel and butterbean cassoulet is absolutely packed with protein and super easy to make, too!

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One-pot recipes are great for when you’re busy and just need to throw something in the oven to cook whilst you’re doing other things. This one is also low in fat, high in vegan protein and packed with nutrients. Plus, anything that uses just one pot gets our vote – the less washing up, the better!

 

What is a cassoulet?

Unlike a casserole, which is usually cooked in the oven, a cassoulet is a traditional French dish that contains white beans and breadcrumbs cooked on the stove. And whilst casseroles often contain things like vegetables and potatoes, the cassoulet is a more simple, rustic dish that will keep you full for hours.

Of course, a cassoulet would traditionally contain meat but this recipe makes fennel the star of the show.

 

What does fennel taste like?

Fennel is a relative of the good old carrot and has a slightly sweet taste with hints of liquorice. You can eat it raw in salads or cook it up to add flavour to soups and stews. Is it good for you? Hell yeah! Not only does it aid heart health and reduce inflammation, it may also have anti-cancer properties.

If you’re not a fan of fennel or it’s out of season, try using mushrooms instead. Mushrooms will add depth of flavour and a lovely meaty texture, especially if you use more unusual varieties such as oyster or portobello. We like to add a dash of vegan cream, such as Oatly, at the end of cooking to give the cassoulet that extra bit of richness. It’s like a hug in a bowl!

Total Time: 1 hour and 35 minutes

Prep Time: 10 minutes

Cook Time: 1 hour and 25 minutes

Calories: 249

Servings: 4

Rating:  

Total Time: 1 hour and 35 minutes

Calories: 249

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 0.5 0.5 red onions, peeled and finely sliced
  • 1 1 large cloves garlic, peeled and finely chopped
  • 0.25 0.25 tin chopped tomatoes
  • 0.25 0.25 tin butterbeans, drained
  • 0.25 0.25 tsp dried tarragon
  • 0.25 0.25 tbsp olive oil, plus extra for drizzling
  • 0.5 0.5 bulbs fennel, trimmed and cut into thin wedges
  • 100 100 ml vegetable stock
  • 0.25 0.25 tsp dried thyme
  • 0.5 0.5 bay leaves
  • 25 25 g breadcrumbs
  • sea salt and black pepper to taste
  • To serve
  • crusty bread or green salad

Method

  1. Preheat the oven to 180°C / 350°F / Gas 4. Place a large, lidded, flameproof dish over medium heat and add the oil.
  2. Add the onions, garlic, and fennel and gently cook until they begin to soften.
  3. Add the other ingredients to the pan, except the breadcrumbs. Stir well to combine and bring to a simmer.
  4. Cover with a lid and transfer to the oven to cook for 1 hour.
  5. After 1 hour, remove the cassoulet from the oven and take off the lid.
  6. Taste to check the seasoning and adjust if necessary. Sprinkle over the breadcrumbs and drizzle with a little extra olive oil.
  7. Place back in the oven and cook for another 20 minutes until golden and bubbling.
  8. Serve hot, with a green salad or crusty bread for dipping.

Each 438g serving provides:

6.0g Fat, 0.7 Saturates, 12g Sugars, 2.5g Salt.

 

Hungry for more? Try making this vegan smoky sausage and white bean casserole!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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