Crock Pot Vegan Bean Cassoulet

Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

This recipe is adapted from magpie diner's Vegan Bean Cassoulet, created as a crock pot recipe for the French Love Affair Challenge in ZWT8. All of magpie diner's lovely flavors come through here, but in a 'fix it in the morning and forget it 'til the evening' meal!

Ingredients Nutrition


  1. Slice the onions, about 1/4" thick. Chop the carrots, celery, and potatoes into 1/2" pieces. Slice the garlic.
  2. Put the onions, carrots, celery, potatoes, garlic and beans into the crock pot and stir to combine. Add herbes de provence, salt, pepper, and bay leaf and stir again.
  3. Pour tomatoes (undrained) and broth over the veggies in the pot.
  4. To make the bread crumb topping - combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled. Sprinkle half of the bread crumbs on top of the crock pot mixture.
  5. Cover and cook on low heat 6-8 hours.
  6. Just before serving, saute remaining bread crumbs in a dry skillet until lightly toasted. Stir the cassoulet, then top with the toasted bread crumbs.


Most Helpful

This didn't go over very well. There's no problem with the recipe - the proportions are perfect. One child hated it, one child LOVED it, Dh & I liked it. The fresh bread crumbs were a huge hit. (I think they're just missing the pork fat). Made for Aussie Swap 1/13.

Elmotoo January 18, 2013

This was pretty good for a vegetarian meal night - I think next time I'll add more carrots but I think maybe vegan crumbles or real pork sausage (but then it wouldn't be vegan anymore) would really add something to this dish. Thanks for sharing!

ellie_ January 25, 2013

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