White bean cassoulet with seitan and smoked tofu
44 min · 46 g protein · 517 cals / serving
A weeknight take on the French bean stew: browned seitan and smoked tofu simmered with white beans, leeks, carrot and tomato, thyme, sage and a little Dijon, with kale stirred in at the end. Garlicky toasted breadcrumbs go on top for the crunch a long-baked cassoulet gets in the oven.
Ingredients
- 2 tsp olive oil
- 14 oz seitan, store-bought, in bite-size chunks
- 7 oz smoked tofu, cubed
- 1 tsp paprika, smoked
- 1 tsp dried sage
- 2 medium leek, white and pale green parts, sliced
- 2 large carrots, diced small
- 2 stalks celery, diced small
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 1/2 cups vegetable broth
- 2 tsp Dijon mustard
- a pinch salt
- 1/2 tsp black pepper
- 3 cups kale, stems removed, chopped
Crumb topping
- 1/3 cup breadcrumbs
- 1 tsp olive oil
- 1 small clove garlic, grated
- a handful fresh parsley, chopped
Steps
- Heat the oil in a large, wide pot over medium-high heat. Add the seitan and smoked tofu, sprinkle with the smoked paprika and sage and brown for 5–6 minutes, turning, until crusty at the edges. Lift them onto a plate.
- Lower the heat to medium, add the leeks, carrot and celery and cook 7 minutes, stirring now and then, until the leeks are soft.
- Stir in the garlic, tomato paste, thyme and bay for a minute, then add the tomatoes, beans, broth, mustard, salt and pepper and return the seitan and tofu. Bring to a boil, then simmer, partly covered, for 12 minutes, until the carrots are tender and the sauce has thickened. Mash a few beans against the side of the pot to thicken it more.
- While it simmers, toast the breadcrumbs in the teaspoon of oil in a dry skillet over medium heat for 3–4 minutes, stirring, until golden. Off the heat, stir in the grated garlic and parsley.
- Stir the kale into the cassoulet for 2–3 minutes, until wilted. Take out the bay leaf, taste for salt and serve with the crumbs scattered over.
Good to know
Can I finish it in the oven?
Yes, if it is in an ovenproof pot: scatter the crumbs (without the parsley) over the top and bake at 400°F for 15 minutes, until crisp, then add the parsley. It adds time but gives the classic crust.
No seitan?
Use two packs of smoked tofu instead. The stew gets smokier and lighter in protein, at about 63 instead of 68.
Alternative
Per
- Calories
- 86
- Protein
- (36%)
- 8 g
- Fat
- (23%)
- 2 g
- Carbohydrates
- (41%)
- 10 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 268 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2067 kcal goes into the pot and 2597 g of ingredients comes out as about 2410 g of food: 86 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.