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Vegan cassoulet is packed with flavor and fiber for a light twist on the classic.

Chimichurri Vegan White Bean Cassoulet

Vegan cassoulet, you say? If you’re unfamiliar with the classic French dish, it has a bean base, usually braised with a variety of sausages and other pork products. Our vegan version is herby, light, and packed with green veggies, but if you wanted to add your favorite plant-based sausages, we absolutely support that!

Chef Tip: This recipe is super simple, just make sure to half the brussels sprouts so you have surface area for a quick sear before you add the other ingredients.


  • Olive oil

  • 5 cloves garlic, sliced

  • 2 cups brussels sprouts, quartered

  • Haven’s Kitchen Herby Chimichurri

  • 2 15oz cans cannellini beans, drained and rinsed

  • 2 cups kale, roughly chopped

  • 1 15 oz can diced tomatoes

  • 1 cup veg stock

  • ¾ cup vegan breadcrumbs

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Preheat your oven to 400. In an ovenproof skillet, over medium-high heat, sauté the garlic in a glug of olive oil until tender


Add your brussels sprouts and let them cook for a minute or two, then stir in a half pouch of the Chimichurri


Add the beans and kale. Stir till the kale is almost wilted, then add the diced tomatoes and pour stock to cover the beans ensuring that the kale is well submerged in the liquid. Bring to a simmer


Meanwhile, in a medium bowl, combine the rest of the Chimichurri with the breadcrumbs until the mixture feels like wet sand


Once the beans are simmering and the liquid is almost absorbed, evenly spread a thin layer of breadcrumbs on top of the beans. Finish cooking in the oven until the breadcrumbs are a deep, golden brown

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

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1 Term found in this Recipe


Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.


You may have seen this term in our Knife Skills video, it refers to the style of cutting ingredients into small cubes or squares. The sizes range from large dice (three quarter inch) to small dice (about one quarter inch).


French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.

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