Serves a Crowd
Spring Vegetarian Cassoulet
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11 Reviews
luvcookbooks
April 5, 2021
My, this was a seasonal showstopper and healthy vegetarian main for Easter dinner!
Mary
February 9, 2019
Cold day, warm kitchen. This recipe is utterly delicious. I cheated by steaming the Trader Joe Globe artichokes and removing the hearts...I slightly undercook the whole artichokes so the hearts could withstand more cooking time once they were cut into bite size pieces. I used canned beans because I wanted to short the cook time. Cooks choice.
If you omit the butter (substitute earth balance butter stick if need be) it’s a beautiful vegan meal. Wow good. Thanks.
If you omit the butter (substitute earth balance butter stick if need be) it’s a beautiful vegan meal. Wow good. Thanks.
Josh C.
February 10, 2019
Hi Mary, thanks for your feedback. I like that you made this recipe your own with canned beans and your technique with the globe artichokes. I always encourage folks to take liberties with recipes and make changes as they see fit. Glad you enjoyed it!
Maro S.
March 23, 2018
I made this with frozen artichokes from Trader Joe's and (not nearly enough) canned beans because I'm perfectly content to be lazy. It was still absolutely phenomenal and I'll be making it again. i had arugula on hand so I used that instead of sorrel.
Desiree D.
June 15, 2016
I have a confession to make. I made a speedy version of this with canned beans and marinated artichokes because it's winter here and that's all that was available. It was still absolutely delicious, I love it!
Linda E.
March 19, 2016
I think you are probably right, and the word "cassoulet", like pesto and tarte Tatin, can now apply to all sorts of variations. Shallot tarte Tatin? it's very good. I just feel nostalgic for a time when the name of a dish told you what it was. But now we have so many new ingredients, and ways to use them, that there perhaps aren't enough new names to go round.
Hippolyta
March 19, 2016
I can't get to Whole Foods fast enough to pick up the ingredients for this. Looks amazing!
Linda E.
March 18, 2016
The recipe sounds lovely, and I will make it. BUT IT IS NOT A CASSOULET. The presence of beans does not make a vegetable dish into a cassoulet. Can't we have a new name, which we can learn to associate with this particular delicious mix? Bean stew with artichokes and sorrel would be plain but useful; bean'n'globes stew pretty colloquial; gratin of beans and artichokes? I'd love the dish; but if I was expecting a cassoulet, I'd feel pretty let down.
Josh C.
March 18, 2016
Hi Linda,
I was expecting that someone would comment in ALL CAPS and say that this is not a cassoulet. Your comment did not catch me off guard. Please know that I considered for a long time whether it was valid to call this dish cassoulet. I consulted with other professional chefs and decided that because the beans are rich and slow-cooked, and because the dish feels like a hearty bean-based casserole, that yes I could call this dish cassoulet.
I think that the title, "vegetarian cassoulet," will indicate to people that this is not a traditional cassoulet, and so there should be no false expectations and no let downs. Enjoy!
I was expecting that someone would comment in ALL CAPS and say that this is not a cassoulet. Your comment did not catch me off guard. Please know that I considered for a long time whether it was valid to call this dish cassoulet. I consulted with other professional chefs and decided that because the beans are rich and slow-cooked, and because the dish feels like a hearty bean-based casserole, that yes I could call this dish cassoulet.
I think that the title, "vegetarian cassoulet," will indicate to people that this is not a traditional cassoulet, and so there should be no false expectations and no let downs. Enjoy!
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