We made cassoulet for Thanksgiving a while back and love it as the vegan centerpiece of the meal.

Traditions are made to be tweaked, and using vegan sausages here is a nod to the classic dish. The flavors come through beautifully in this comforting one-pot, Dutch-oven dish that we think everyone at your table will love.

Vegan Cassoulet


1/2 pound dried flageolet beans or dried cannellini beans soaked overnight

3 tablespoons butter

4 vegan sausages

1 large onion, diced, about 2 cups

2 large carrots, diced, about 1 1/2 cups

1 cup white wine

8 ounces baby bella mushrooms, smashed

1 quart vegan vegetable stock

2 red bell peppers, diced, about 2 cups

1 15.5-ounce can of fire-roasted, diced tomatoes

1 1/2 teaspoons dried thyme

1/2 teaspoon cracked black pepper

1 teaspoon marjoram

2 whole springs fresh rosemary

3-4 cups fresh bread crumbs

Hot sauce, for serving

Serves 8


1. In a Dutch oven over medium high heat, melt the butter and brown the whole sausages well on every side.

2. Remove sausages and set them aside to cool.

3. Into a Dutch oven, add the onions and carrots. Cook, stirring often, for about 10 -15 minutes or until onions are caramelized.

4. Add white wine to deglaze the pan and cook until the mixture appears dry.

5. Slice the sausage into bite-sized pieces and add it and the mushrooms and cook until mushrooms release their juices.

6. Add the beans, stock, red bell peppers, tomatoes, thyme, pepper, marjoram, and rosemary and stir. Bring mixture to a boil and then reduce to a low simmer.

7. Simmer, covered for about 2 1/2 hours and then uncovered for 30 minutes.

8. Preheat the oven to 350 degrees. Add bread crumbs to the top of the cassoulet and bake uncovered until top is browned, about 20-30 minutes.

9. Serve warm, with hot sauce available on the table.