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5 from 9 votes
Bowl of Vegan Cassoulet and Spoon, with Bread Slices and Fork on the Side
Smoky Portobello Mushroom Vegan Cassoulet
Prep Time
20 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 50 mins
This vegan cassoulet is made with a savory slow cooked stew of garlicky white beans and smoky portobello mushrooms, sprinkled with panko breadcrumbs and baked to bubbly perfection.
Course: Entree
Cuisine: American, French
Servings: 6
Calories: 542 kcal
Author: Alissa
  • 6 tablespoons olive oil divided
  • 1 cup diced shallots 2 to 3 shallots
  • 6 garlic cloves minced
  • 2 medium carrots diced
  • 2 celery ribs diced
  • 1 cup dry white wine
  • 1 pound dried great northern beans soaked overnight, drained and rinsed
  • 7 cups vegetable broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons fresh thyme leaves
  • Pinch ground cloves
  • Salt and pepper
  • 12 ounces baby portobello mushrooms stemmed, cleaned and sliced
  • 1/2 teaspoon liquid smoke
  • 1 1/2 cups panko breadcrumbs
  1. Coat the bottom of a large pot with 2 tablespoons of olive oil and place over medium heat. When the oil is hot, add the shallots, garlic, carrots, and celery. Sauté for about 10 minutes, until the veggies are tender. Add the white wine and bring to a simmer. Allow to simmer for about 5 minutes, until the wine has reduced by about half.
  2. Add the beans, broth, tomato paste, bay leaves, parsley, thyme, and cloves to the pot. Raise heat to high and bring to a boil. Lower heat and allow to simmer, uncovered, until the beans are tender and most of the liquid has been absorbed or cooked off, about 1 1/2 hours. You want it to have the consistency of a stew — not too dry, but also not a soup. Remove from heat, discard the bay leaves, and season with salt and pepper to taste.
  3. When the stew is almost finished cooking, preheat the oven to 325°.
  4. Coat the bottom of a large skillet with the remaining 4 tablespoons of olive oil and place it over medium heat. Once the oil is hot, add the mushrooms an an even layer. Allow to cook until the mushrooms are browned on the bottoms, about 5 minutes. Flip and cook 5 minutes more. Once the mushrooms are browned on both sides, sprinkle with the liquid smoke and quickly flip a few times to coat the mushrooms. Remove from heat.
  5. In a small bowl, stir the panko breadcrumbs together with 1/4 teaspoon each of salt and pepper.
  6. Fold the mushrooms into the stew, then transfer everything into a large casserole dish. Sprinkle the top with the panko mixture.
  7. Cover the dish with foil, and bake until the casserole is bubbly and the breadcrumbs are lightly browned, about 1 hour.
  8. Divide into bowls and serve with crusty bread.
Recipe Notes

I used a 2 quart casserole dish for this, and while everything fit, it was a tight squeeze, so use something a tad larger if you've got it.

Nutrition Facts
Smoky Portobello Mushroom Vegan Cassoulet
Amount Per Serving
Calories 542 Calories from Fat 151
% Daily Value*
Fat 16.8g26%
Saturated Fat 2.8g14%
Sodium 964mg40%
Potassium 1807mg52%
Carbohydrates 67.4g22%
Fiber 17.9g72%
Sugar 5g6%
Protein 26.7g53%
Calcium 150mg15%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.