Root vegetable, white bean, and mushroom cassoulet from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 153) by Joe Yonan

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Notes about this recipe

  • shelbstirr on February 03, 2026

    Creamy, comforting, filling. I added sliced kielbasa. I feel like it needed something more to be a favorite.

  • Skamper on April 17, 2021

    April 2021. Really liked this. Made the beans in the ip first, then sauteed and added the vegetables. High pressure for 8 mins, QR. I used about 6 oz wine and 2 cups bean stock. Next time use even less. Added grated parm to the breadcrumbs and broiled in mini lodges 3 mins on highest rack.

  • Samjbutler on February 06, 2021

    This was so delicious! I upped the quantities of spices a little, subbed out cremini mushrooms for shiitakes, and cooked it in a large 14" skillet covered with foil. The beans melded together beautifully with the root vegetables, and the mushrooms/breadcrumbs made a wonderfully crispy topping (which my kid picked off first, and then begged for more). A perfect dish for a vegetarian dinner party.

  • ksg518 on February 24, 2020

    I was really excited to try this but it was a great disappointment. It's just very bland. I know this is a vegan book with vegetarian options, but this could really use some bacon or sausage. I also think adding some acid, perhaps a pickled onion topping, would help. In addition, Yonan says to add the breadcrumb topping as the cassoulet is going in the oven. When I removed the lid halfway through, I realized the breadcrumbs had absorbed the liquid so there was no chance for a crispy topping. Perhaps the topping should just be added at the end with a run under the broiler. This will not be a repeat.

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