Just in case I have any cassoulet purists reading this post, let me say that this Stove Top Cassoulet is not traditional. First of all, it’s vegan, whereas a cassoulet usually has a variety of different meats including rabbit, pig, duck, and pigskin. Um, no. Not in my world.
Cassoulet is also usually baked, with a topping of bread crumbs, and it is prepared in the earthenware pot from which it gets its name, a cassole. That sounds pretty amazing, but in the desert when it’s over hundred outside, one of the first rules is, “don’t use the oven.” Though I would totally consider transferring this stove top cassoulet to a baking dish and finishing it up with a bread crumb topping at any other time of the year.
To be honest, I call this dish a cassoulet because that is the word that comes to mind when I prepare a delicious and rich stew and include white beans in the recipe. So shoot me.
Vegan Stove Top Cassoulet
- ¼ cup olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- ½ cup orange or yellow peppers
- 1 cup seitan, chopped
- 1 large potato, peeled and chopped
- 1 tsp salt
- ½ tsp pepper
- 1 can tomatoes
- 2 cups vegetable broth
- ½ cup water
- ½ cup red wine (optional)
- 1 tablespoon herbes de Provence
- 1 cup mushrooms
- 1 can white beans
- Heat oil over medium heat
- Add onion, garlic, and pepper and cook until soft (about 5 minutes)
- Add seitan and cook until lightly brown (about 5 minutes)
- Add potatoes
- Add salt and pepper
- Stir in tomatoes, broth, water, and wine (you can substitute extra broth for the wine)
- Bring to a low boil.
- Add herbes de Provence
- Stir in mushrooms and white beans
- Return to a boil, then reduce heat, cover and simmer until potatoes are tender.
A note about seitan: I think most of my readers know this, but seitan is made from wheat gluten. It has a deliciously meaty texture and mouth-feel and absorbs the flavors of the seasonings with which it is prepared. If you follow a gluten-free lifestyle, feel free to replace the seitan with another protein source like tofu. You can also completely skip it since there is plenty of protein from the beans.
Have you ever made a traditional cassoulet?
Weekly Linkups
My weekly linkups! Please stop by and check out all of the great recipes, workouts, and information that all these awesome bloggers share every week!
Meatless Monday with Sarah and Deborah
Inspire Me Monday with Janet
Tuesday Topics with Kim and Zenaida
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The Weekly Run Down with Deborah and Kim
Looks like a nice cozy twist on a classic. I like the flavors and seasonings you used. Thanks for linking up for Meatless Monday
Mm, this looks delish! I have to admit I had no idea what a cassoulet was so traditional or not, it looks good to me!