The short answer
This classic French recipe is exactly what you need on a cold winter day to keep you warm. I’m French and lived in the southwest of France for a year, where this dish originated. I had to recreate it. I used here smoked tofu and tempeh for proteins as a vegan alternative to meat.
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The key to a Good Cassoulet
Like many classic French dishes, this cassoulet needs time to simmer. The longer it cooks, the tastier it is. I recommend simmering it for at least 45 minutes, but up to 2 hours is even better. This allows the beans to release their flavors and create a creamy texture. To make it even better, use fresh herbs instead of dried one, which adds far more depth and aroma.
What ingredients to use?
- White and Butter Beans: I like using a mix of both. In France, I would use Tarbais beans, but they’re hard to find outside the southwest. White and butter beans are excellent substitutes.
- Aromatics: Celery, carrots, parsnips, and the bouquet garni (a mix of thyme, bay leaf, and rosemary) give the dish its complexity. I highly recommend fresh herbs if available.
- Smoked Tofu & Tempeh: They replace meat. While they don’t add the same fat content, they bring texture and protein to the dish. The smokiness of tofu helps bringing some of the flavors that normally meat bring.
The Recipe
French Vegan Cassoulet
Who says French and Vegan can’t go together? I’ve recreated this classic dish from the southwest of France using tempeh and smoked tofu instead of meat. It’s a traditional simmered dish that gets more flavourful the longer it cooks. It’s one of those meals that tastes even better the next day.
Prep time
15
mins
Cooking Time
45
mins
Servings
4
people
Ingredients
- 1 can (400g) white beans
- 1 can (400g) butter beans
- 1 block (200g) smoked tofu
- 1 block (200g) tempeh
- 1 medium onion
- 1 garlic cloves
- 2 carrots
- 1 parsnip
- 1/2 celery stalk
- 750 ml vegetable broth
- 3 tablespoons of tomato paste
- 1 tablespoon of paprika
- 1 bouquet garni (thyme, bay leaf, rosemary)
- Olive Oil
- Salt
Instructions
- Dice the onion, mince the garlic clove, peel and cut the carrots and parsnip into small cubes, dice the celery stalk, the smoked tofu and tempeh.
- In a large pot, fry the smoked tofu and tempeh in hot olive oil until golden on all sides. Set aside.
- In the same pot, sauté the diced onion until translucent, then add the minced garlic and cook for another minute.
- Add the carrots, parsnip, celery and salt. Cook and stir occasionnally for 5/6 minutes.
- Add the beans and mix well for 2 minutes.
- Add the fried tofu and tempeh, the tomato paste, the paprika and the bouquet garni (if you don’t have fresh herbs, you can use dried one instead). Pour over vegetable broth to cover.
- Let it simmer for 40minutes up to 2 hours on low heat. Remove the bouquet garni, Adjust salt and serve hot.
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