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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
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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.
Calories: 355kcal | Carbohydrates: 54g | Protein: 13g | Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 919mg | Potassium: 1258mg | Fiber: 12g | Sugar: 8g | Vitamin A: 20710IU | Vitamin C: 30mg | Calcium: 177mg | Iron: 5mg