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Heirloom Bean Cassoulet with Root Vegetables

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(13 votes, average: 4.38 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


This rustic, hearty bean casserole skips the meat and powers up on heirloom beans, carrots, parsnips, olives and rosemary for a delicious, budget-friendly, vegan, gluten-free dish.




  1. Soak beans in water overnight. Drain and rinse the beans and place in a large oven-proof pot or Dutch oven.
  2. Add water, vegetable bullion, bay leaves, celery salt, and garlic cloves and bring to a boil. Reduce the heat to medium, cover, and simmer for 20 minutes.
  3. Add onions, carrots and parsnips, cover, and simmer for approximately 1 hour, until beans and vegetables are tender.
  4. Preheat oven to 375 F.
  5. Drizzle beans in pot with olive oil and top with olives and rosemary.
  6. Place pot or Dutch oven on top rack of oven and bake for 10 minutes, uncovered.
  7. Makes 8 servings (1 1/4 cups each).
  • Category: Entree
  • Cuisine: Mediterranean, French, American


  • Serving Size: 1 serving
  • Calories: 197
  • Sugar: 7 g
  • Sodium: 76.5 mg
  • Fat: 1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 41 g
  • Fiber: 12.5 g
  • Protein: 13.5 g
  • Cholesterol: 0 mg

Keywords: heirloom bean, vegan entree, best vegan entree, vegan bean entree