Easy Cassoulet

This is a plant-based version of a very delicious French dish that traditionally relies on duck fat and pork for the rich flavor. This version has a traditional crunchy topping, some olive oil for richness, and lots of satisfying protein.  


  • 1½ tablespoons olive oil
  • 12-16 oz of plant-based sausage
  • 1 onion (any color), chopped
  • 2 stalks celery, thinly sliced
  • 3 garlic cloves, finely minced or pressed
  • Freshly ground black pepper
  • Two (15.5-ounce) cans cannellini or white northern beans (undrained)
  • ½ to 2 cups vegetable broth, low-sodium preferred, (amount will vary depending on cooking time)
  • 1 medium tomato, diced (or ½ cup canned diced tomatoes)
  • 1 tablespoon Herbs de Provence (or a mixture of equal parts thyme, oregano, rosemary, and marjoram)
  • 1 teaspoon thyme
  • 1 tablespoon lemon juice
  • 1/3 cup chopped fresh parsley, divided (plus more for garnish, if desired)
  • 1 cup panko, coarse fresh bread crumbs, or cracker crumbs
  • Salt and pepper added at the finish, to taste.


  1. Add ½ tablespoon of oil to medium oven-proof skillet or Dutch oven and heat on the stove over medium-high heat. Add the sausages to the skillet and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Transfer to a cutting board.
  2. Add onion and celery to the skillet with ½ cup water, scraping bottom of the pan to bring up browned bits. Cook, stirring often, until softened, about 5 minutes. 
  3. Add garlic, sautéing briefly, then add beans and their liquid, ½ cup broth, tomato, and dried herbs. Bring to a low boil and simmer, cooking for 20 – 60 minutes. Shorter cooking times can be used for quick preparations. Where time allows, for a softer, more traditional texture, cook up to 60 minutes, adding additional broth as needed to keep to a thick soup consistency.
  4. Slice sausages and return to the skillet. Stir in the lemon juice and remove from heat. Stir in 3 tablespoons of the chopped parsley. Taste and adjust seasonings adding salt and pepper as desired.
  5. Preheat broiler with rack in a top position. In a small bowl, stir in panko (or bread crumbs), remaining parsley, and 1 tablespoon olive oil. Season the panko with a little salt and pepper and sprinkle over the cassoulet. Transfer the pan to the oven and broil (watching closely!) until the top is golden brown, 1 to 2 minutes. Let cool slightly before serving.
  6. Garnish with additional parsley if desired.