Meatless Monday Cassoulet

*This recipe was created for 6 servings. To adjust the serving quantity, enter a new yield (6 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Haricot beans, canned 540 mL
Cranberry beans, canned 540 mL
Olive Oil 100 mL
Club House Bay Leaves, Whole 2 pieces
Club House Garlic Plus Seasoning 5 g
White onions, cut into medium dice 300 g
Celery, cut into medium dice 150 g
White mushrooms, finely sliced 200 g
Garlic cloves, finely chopped 50 g
Club House Rosemary Leaves 5 g
Club House Thyme Leaves 5 g
Carrot, peeled and cut into medium dice 200 g
Red peppers, finely diced 2 each
Dry white wine 100 mL
Tomato sauce 600 mL
Soy sauce 100 mL
Sriracha sauce 10 mL
Olive oil 100 mL
Club House Garlic Plus Seasoning 5 g
Club House Oregano Ground 5 g
Loaf baguette, thinly sliced 1/2 each
Parmesan cheese, finely grated 75 g


This recipe was created for Club House for Chefs by: John Higgins, Director of George Brown College Chef School in Toronto, ON.

For the Meatless Cassoulet: Drain the canned beans and wash them well under cold water. Place beans in a large bowl. Place half of the olive oil (50 mL) in a large sauté pan. Allow to heat then add the onions, celery and sauté for a few minutes until soft. Add the mushrooms, garlic and herbs. Cook out until the mushrooms have some colour for approximately 8 minutes or until the vegetables have softened then add to the bean mixture. Set aside. Place the remaining olive oil (50 mL) in the pan. Sauté the carrots and peppers. Add the white wine and cook for approximately 10 minutes or until wine reduced. Combine with the prepared bean mixture. Add the tomato sauce, soy sauce and Sriracha sauce. Season and mix well to taste. Salt/pepper to taste

For the Cassoulet Topping: Rub the bread with the olive oil (100 mL) and sprinkle Club House Garlic Plus Seasoning (5g) and Club House Oregano Ground (5g). Arrange the bean vegetable mixture in a casserole. Arrange the bread slices on top of the bean mixture and dust with cheese. Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake for 15 minutes until the crust is golden.

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