Vegan Cassoulet

InterContinental Hotels


  • 2 Cups  sweet baby peas
  • 2 Tablespoons  chopped celery
  • 2 Tablespoons  chopped carrots
  • 1 1/2 Cup  plus 2 tablespoons chopped onion
  • 2 Cups  vegetable stock
  • 2 Cups  ground vegetable protein
  • 3 Tablespoons  extra-virgin olive oil
  • large clove garlic, minced
  • 1/2 Cup  chopped fresh parsley
  • One  15-ounce can tomatoes, crushed by hand
  • 1 Cup  dry white wine, plus extra for basting
  • 1 Teaspoon  salt
  • 1/2 Teaspoon  coarsely ground black pepper
  • bay leaf
  • 2 Cups  cooked black-eyed peas
  • 2 Cups  drained hominy
  • 4 Cups  cornbread crumbs, toasted in olive oil

This traditional Southern recipe is given a healthy twist and proves that food from the South can taste good and be good for you, too.

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Preheat the oven to 350 degrees. 

In a small saucepan, heat 1 tablespoon of the olive oil over medium heat and sauté the peas, celery, carrots, and 2 tablespoons of the onion for 2 minutes. Add the vegetable stock and simmer until the peas are tender, about 20 minutes. Set aside.

While the peas are simmering, heat the olive oil in a large Dutch oven over medium heat and brown the vegetable protein. Add the chopped onion, garlic, and parsley, and cook over medium-low until the onion becomes translucent, about 6-7 minutes. Add the tomato sauce, wine, salt, pepper, and bay leaf and bring to a boil. Reduce the heat and add the drained beans, simmered peas, and hominy and stir well. Sprinkle the top with the toasted cornbread crumbs and bake at 350 degrees for 15 minutes, then reduce the heat to 325 and bake for another 20 minutes. While the cassoulet is baking, baste the cornbread crust with a few spoonfuls of white wine to keep it moist.

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