*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was absolutely delicious. I made mushroom broth in my crockpot the night prior to assembling this recipe using 1/2 lb sliced mushrooms 1/2 white onion chopped and 4 cups of water. I actually reserved some of the mushrooms and added them to the ingredients. I wanted a lot more veggies in this stew so I doubled the carrots and potatoes and added some celery. I used a "chicken seasonings blend" of fresh rosemary thyme and sage from the supermarket as a shortcut and that worked out great! This recipe is really adaptable to however you want to make it but it's just as delicious precisely as written.
This was really good the only thing I might do different next time is used canned beans rather than dry. It was like soup when I started but by the time the beans had cooked the liquid was almost gone, what was left was kinda slimmy. It's still very good, I love the flavor. Next time i will cook on the stove, used canned beans added the potatoes at the same time and only cook til potatoes are done, then it should be more like a soup. I might play around w/ dried spices also cause the fresh ones are to expensive and I usually only end up using a tiny bit then they go bad so its a waste of money.
We loved the beans. We ate them as a stew the first time. I took the left overs which were a little thicker and used them in a Tuscan style dish where I layered first the beans then cooked spinach (with garlic and oil) and topped with a cooked filet of tilapia.
This was an excellent recipe. I followed VONTEITY's recommendations from January 2005 and made mushroom soup from scratch overnight while the beans were soaking in another container. After the beans soaked overnight I boiled them for about 5 minutes and then cut the heat and let them soak for about an hour before including them with the other ingredients. I discarded the vegetables from the mushroom broth and added 8 ounces of chopped mushrooms to the recipe. I also doubled the vegetables in the recipe and omitted the vegetable bouillon. Since it is winter I substituted 1 tsp each of rosemary thyme and savory for the fresh sprigs. I also added 1 tsp of poultry seasoning and added 1 small can of (mild) minced chilies. I cooked everything for about 9 hours and served this with some French bread. This is not a spur-of the moment recipe. I think the mushroom broth adds some flavor to this dish. However preparing this recipe is pretty simple. I will definitely make this again.
This was...OK. I made mushroom broth in the slow cooker the night before and included some of the mushrooms as another reviewer suggested. I also soaked teh beans overnight adn they were well-cooked in the final dish. But it was...uninspiring. Maybe I expected more because it was called a "cassoulet" which I love and was excited to try a meatless version but... It got eaten but I don't think I'll make it again.
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