Seitan Cassoulet

Seitan White Bean Cassoulet
A cassoulet is a French stew that typically contains pork, white beans and a tomato based sauce. This recipe was inspired by a cassoulet that I saw Jamie Oliver make on one of his cooking shows, quite some time ago. In my version, we use seitan to substitute the meaty flavour and texture. Although seitan can by purchased, it’s not difficult to make your own.  I’ve been faithfully using Isa Chandra’s recipe for years and it’s never failed me. This is a very affordable and easy to make warming stew, that when served with a crusty bread is what winter dinner dreams are made of.   
Seitan Cassoulet
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  1. 1 red onion, chopped
  2. 2 carrots
  3. 2 ribs celery
  4. 1 large potato, cut into chunks
  5. 1 can or equivalent cooked cannelini beans
  6. ½ pound seitan
  7. ½ cup red wine or stock
  8. 1 jar Passata
  9. 1 bay leaf
  10. 1 sprig rosemary
  11. 2-3 tbsp olive oil
  12. Salt and pepper to taste
  1. Preheat over to 350 degrees Fahrenheit.
  2. Remove rosemary from stem and place in small bowl with 1 tablespoon of olive oil, put aside while you prepare the rest of the dish.
  3. Saute seitan in olive oil over medium-high heat until browned.
  4. Add red onion, carrots, celery and potato, saute for 5-7 minutes until beginning to soften.
  5. Deglaze pan with red wine, making sure to release all of the brown bits from the bottom of the pan.
  6. Add cannelini beans and passata, stir to combine.
  7. Bake at 350 degrees for 40 minutes.
  8. Sprinkle cassoulet with fresh rosemary tossed in olive oil, bake for another 10 minutes. Season with salt and pepper.
  9. Serve with warm crusty bread.