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 25 votes

Course: Main

Cuisine: French

Prep Time: 15

Cook Time: 4

Total Time: 4 15

Servings:

Calories: 355kcal

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

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.

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.

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.