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Beefy Vegetarian Cassoulet

Beefy Vegetarian Cassoulet

Use beef flavored textured soy protein chunks to make this vitamin rich baked dish.

Serves 5-6.


  • 1 c beef-flavored soya (TVP) chunks
  • 1 c boiling vegetable broth
  • 1 tsp vegan Worcestershire sauce
  • 2 Tbsp butter (divided use)
  • 1 Tbsp olive oil
  • 1/2 medium onion, chopped
  • 1 medium yellow (summer) squash, diced (1/3″)
  • 1 medium sweet potato, diced( 1/3″)
  • 1 (12 oz) bag frozen chopped spinach
  • 1 1/2 c cooked or canned pinto beans, drained
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 c cubed day-old bread


  1. Soak the soya chunks in the hot broth and Worcestershire sauce for 10-15 minutes.
  2. Preheat oven to 375 degrees F
  3. In an oven-proof 2 quart or larger pot, melt one tablespoon of the butter in the olive oil over medium heat. Add onion, yellow squash and sweet potato. Saute 5 minutes.
  4. Add the frozen spinach and continue to cook another 5 minutes, or until the spinach in thawed.
  5. Add beans, TVP with soaking broth, salt and pepper. Stir well.
  6. Melt the remaining tablespoon of butter and add the bread cubes. Coat well, and sprinkle over the top of the cassoulet.
  7. Bake 40 minutes, uncovered. Serve hot.

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