Skip to Content

Slow Cooker Vegetable Cassoulet – Vegan Bean Stew

A hearty Vegan White Bean Stew, Slow Cooker Vegetable Cassoulet is packed with flavour and topped with a crunchy breadcrumb topping.

Haricot and flageolet beans are slow cooked with butternut squash, veggies, bay, sage and thyme. All served with a crunchy breadcrumb topping.

You can of course serve veggie sausages or meat sausages with the cassoulet if you wish. But for us, we love it just as it comes from the slow cooker pot.

Vegetable casserole sprinkled with crunchy breadcrumbs and parsley served in a mini casserole dishes.

A bean stew here at the Kitchen Shed is always popular. Whilst Guernsey Bean Jar is a firm favourite, I wanted to try an equally tasty meat free version.

What Is A Cassoulet ?

This is my healthy take on the classic French dish. Just like Bean Jar, cassoulet is primarily a casserole or bean stew which includes a relatively small amount of, usually, cheaper meat.

Originating in the south of France, the meat content of contemporary regional recipes includes ham hock, sausage or confit duck.

A typical humble peasant dish, beans form the bulk of these recipes. And because slowly cooked beans absorb flavours of other ingredients, you can make a meat free cassoulet.

A close up image of haricot beans with a bay leaf and a couple of sprigs of thyme.

My version ditches the meat. Beans themselves are protein heavy, full of fibre and iron. In addition, beans are good for your levels of cholesterol and blood sugars.

I’ve used butternut squash from the Kitchen Shed pantry as last year’s harvest kept really well. I’ve also used a selection of vegetables: parsnips, celery, carrots, onions and leeks.

By way of a change, I decided to use cider instead of wine and found it worked really well. Bay, sage and thyme infused with the cider to then flavour the slow cooked haricot and flageolet beans.

The optional crunchy topping of breadcrumbs tossed in olive oil, garlic and freshly chopped parsley is definitely a worthwhile finish.

Vegan bean stew sprinkled with crunchy breadcrumbs and parsley served in a mini casserole dish.

The cassoulet itself can be left to cook all day while you go out and about. On your return, you’ll be greeted by a wonderful aroma and an amazing, delicious one pot meal ready to go.

Slow Cooker Vegetable Cassoulet is a really versatile and extremely tasty vegan bean stew for the whole family. It’s so delicious you don’t even notice it’s meat free.

What Ingredients Do I Need ?

For the stew:

Basic vegetables – a couple of onions, garlic and 450 grams of chopped vegetables. Slow Cooker Vegetable Cassoulet is ideal for using leftover vegetables you may have around in your kitchen. I used celery, parsnip, carrots and leeks.

Butternut squash – adds colour and sweetness as well as being full of fibre, potassium and anti-oxidants.

Haricot beans/navy beans – adds a creaminess to the stew. If you don’t have haricots, use cannellini or butter beans instead.

Flageleot beans – typically used in French casseroles. A more delicate flavour because they are young haricot beans. Flageleot beans can be harder to find but substituting them with haricot or cannellini beans works well.

Tomatoes – a can of good quality chopped Italian tomatoes.

Cider or wine – I used a dry cider. If you prefer to cook without alcohol just substitute more vegetable stock.

Vegetable stock – I used Marigold.

Herbs and seasoning – I used fresh sage, bay and thyme.

For the Crunchy Crumb Topping:

You will need fresh breadcrumbs, garlic, fresh parsley and olive oil for the crispy breadcrumb.

Fresh breadcrumbs, parsley and crushed garlic on a baking tray.

How To Make Slow Cooker Vegetable Cassoulet – Vegan Bean Stew

This hearty stew is easy to make with just 15 minutes tops of prep time. After that, you can leave the slow cooker to do all the work for you.

Sliced sauteed vegetables in the slow cooker.
  • Soften onions in a little oil in a large frying pan before adding them to the slow cooker.
  • Use the same large pan to gently fry the butternut squash, diced vegetables and garlic for about 5 minutes. Once fried, add them to your slow cooker pot.
  • Lastly, add the rest of the ingredients to the slow cooker. Leave to cook for four hours on high or eight hours on low.
Vegetables, beans, herbs in a tomato and vegetable stock in a slow cooker.

How To Make The Herb And Garlic Breadcrumb Topping

Toss your breadcrumbs with garlic, parsley and olive oil and then place on a baking tray.
Bake for 10 to 12 minutes. Check halfway through cooking time, moving the breadcrumbs about to prevent burning.

Baked breadcrumbs in garlic, parsley and oil on a baking tray.

How To Serve

Served with the crunchy garlic and parsley breadcrumb topping your cassoulet is a complete meal.

For a change and a treat, why not try Garlic and Herb Twister Bread ?

Can Slow Cooker Vegetable Cassoulet Be Reheated ?

Yes, Vegan Bean Stew can be made ahead, cooled and stored in the fridge for up to 4 days. Store the breadcrumb topping in a separate container and refrigerate.

Reheat cassoulet in a pan on the stovetop over a medium heat for about 10 minutes, stirring occasionally. It tastes absolutely delicious after being reheated. Pop the breadcrumb topping on a tray and reheat for 10 minutes in the oven.

Vegetable cassoulet sprinkled with crunchy breadcrumbs and parsley served in a mini casserole dishes.

Can I Freeze It ?

You can freeze Slow Cooker Vegetable Casserole for up to three months in an airtight container. The optional garlic and parsley crunchy topping can be frozen separately.

Let’s Keep In Touch! You can Find Me On PinterestInstagram, Facebook and Twitter

Slow Cooker Vegetable & Cider Cassoulet is a delicious healthy take on the classic French dish. Packed full of flavour - the perfect one pot meal !

Slow Cooker Vegetable Cassoulet – Vegan Bean Stew

A hearty Vegan White Bean Stew, Slow Cooker Vegetable Cassoulet is packed with flavour and topped with a crunchy breadcrumb topping.
5 from 28 votes
Print Pin Rate Save Recipe
Course: Main
Cuisine: French
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6
Calories: 355kcal
Author: Sarah James

Equipment

  • A 4 to 6 person slow cooker – I used a 4.7 litre Crockpot

Ingredients


Cassoulet

  • 2 tablespoons rapeseed oil
  • 2 onions – roughly chopped
  • 450 g chopped vegetables of your choice I used celery, parsnip, carrots and leeks
  • 450 g diced butternut squash
  • 2 garlic cloves – crushed
  • 400 grams haricot beans – rinsed and drained
  • 400 grams flageolet beans – rinsed and drained
  • 400 grams chopped Italian tomatoes
  • 250 ml cider or wine
  • 125 ml vegetable stock
  • 2 large sage leaves – chopped
  • 2 bay leaves
  • 1 teaspoon freshly chopped thyme
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper


Optional Topping

  • 85 g fresh breadcrumbs
  • 2 garlic cloves – crushed
  • 3 tablespoons olive oil
  • 2 tablespoons freshly chopped parsley

Instructions

  • Spray or lightly grease your slow cooker pot.
  • In a large frying pan, saute your onions in oil for about 10 minutes until soft and transfer to your slow cooker pot.
  • Use your pan again to gently fry the butternut squash, diced vegetables and garlic for about 5 minutes before transferring them to your slow cooker pot.
  • Add beans, tomatoes, cider, vegetable stock and herbs to your slow cooker pot and stir well.
  • Cook on low for 8 hours or on high for 4 hours. Add salt and pepper to taste.
  • Serve sprinkled with the crunchy breadcrumb topping if using.

Optional: Make your topping

  • Preheat oven to 350°F / 180°C / Gas Mark 4
  • Toss your breadcrumbs with garlic, parsley and olive oil and place on a baking tray.
  • Bake for 10 to 12 minutes, checking halfway through cooking time and move the breadcrumbs about to prevent burning.

Notes

  • Slow Cooker Vegetable & Cider Cassoulet freezes well. The optional garlic and parsley crunchy topping can be frozen separately.
  • Nutrition information is approximate and meant as a guideline only.
Nutrition Facts
Slow Cooker Vegetable Cassoulet – Vegan Bean Stew
Amount per Serving
Calories
 
355
Calories from Fat 63
% Daily Value*
Fat
 
7
g
11
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
4
g
Sodium
 
919
mg
40
%
Potassium
 
1258
mg
36
%
Carbohydrates
 
54
g
18
%
Fiber
 
12
g
50
%
Sugar
 
8
g
9
%
Protein
 
13
g
26
%
Vitamin A
 
20710
IU
414
%
Vitamin C
 
30
mg
36
%
Calcium
 
177
mg
18
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

Pin For Later

Vegetable casserole sprinkled with crunchy breadcrumbs and parsley served in a mini casserole dishes.

I’m entering Slow Cooker Vegetable Cassoulet into a few challenges this month:

And linking to: Fiesta Fridays

Sharing is caring!

Recipe Rating




Slow Cooked Challenge January 2016 Round Up - Farmersgirl Kitchen

Wednesday 31st of May 2017

[…] beans feature in Slow Cooker Vegetable and Cider Cassoulet  from Sarah at Tales from the Kitchen Shed, another great meat free slow cooked […]

Nico @ yumsome

Friday 4th of November 2016

This looks so delicious... and so easy too. Definitely a keeper!

Pinned, Yummed, Stumbled, and scheduled for Tweeting!

sarahj

Monday 7th of November 2016

Thanks for sharing on social media Nico, I hope you enjoy the Vegetable and Cider Cassoulet as much as we do. :-)

Ola

Thursday 31st of March 2016

It is really awesome!!!!

sarahj

Sunday 3rd of April 2016

Thanks Ola, it's one of my favourite vegetarian recipes to make in the slow cooker.

January's Credit Crunch Munch Roundup - 27 Fab Frugal Recipes - Fab Food 4 All

Wednesday 3rd of February 2016

[…] Slow Cooker Vegetable & Cider Cassoulet from Tales from the Kitchen Shed is a hearty mix of vegetables cooked in cider with a savoury bread crumb topping – a great way to use up all those odds and ends vegetables! […]

Cook Once Eat Twice January 2016 Round Up - Searching for Spice

Wednesday 3rd of February 2016

[…] love my slow cooker and this Slow Cooked Vegetable and Cider Cassoulet by Tales from the Kitchen Shed sounds delicious, especially with the lovely herby breadcrumb […]