French white bean and mushroom cassoulet.

 This vegetarian version of the carnivorous French classic packs all the rich and comforting flavors of the original into a healthier, veggie-forward dish you’ll want to enjoy all winter long.

Packed with plant-based protein, fiber, and B vitamins, mushrooms also offer the only vegetable source of Vitamin D, helping to boost immunity and bone health. Beans offer satiating protein to keep you full, and also boast the power to help lower cholesterol, lower blood pressure, and reduce the risk of heart disease when eaten regularly. 

Total Time: 45 minutes 

Serves: 4 generously 


  • 5 tablespoons extra virgin olive oil (divided)
  • 1 pound cremini mushrooms (can substitute or use a mix of whatever mushrooms you prefer), quartered 
  • 1 yellow onion, peeled and diced
  • 4 garlic cloves, peeled and minced
  • 2 tablespoons all-purpose flour
  • 1 cup white wine
  • 2 cans cannellini beans, rinsed and drained
  • ½ cup vegetable broth
  • 1 cup shredded kale
  • 2 tablespoons lemon juice
  • ½ cup panko breadcrumbs 
  • 2 tablespoons lemon zest
  • Salt and pepper, to taste

Cassoulet on a red napkin.


  1. Preheat oven to 375 degrees.
  2. Heat 4 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms, onions, and garlic, and a pinch of salt and pepper. Cook, stirring often, until the mushrooms give off their liquid and turn slightly golden brown. 
  3. In a small bowl, make a slurry with the flour and a ½ the white wine. Mix until smooth, then add to the pot skillet with the mushrooms. Add the remaining white wine, beans, and vegetable broth, and stir until well combined. 
  4. Cook over medium, stirring often, until thickened, about 5 minutes. Turn off the heat, add the kale, and allow the residual heat to wilt the kale. Add the lemon juice, and season to taste with more salt and pepper if needed. 
  5. In a small bowl, mix the panko with the lemon zest, olive oil, and a pinch of salt and pepper. 
  6. Spread the cassoulet into a medium size casserole dish, and top with the breadcrumb mixture. Bake for 20 minutes, until the panko is slightly golden and the cassoulet is hot and bubbly around the edges. Enjoy!

About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website:

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