Vegan Challenge Recipe: Bean Cassoulet with Veggies & Butter Lettuce Salad

Try this healthy recipe for Bean Cassoulet with Root Vegetables & Butter Lettuce Salad with Cherries, featured in our 21-day vegan challenge.
Publish date:
Social count:


  • 1 1/2 cups water
  • 1/2 small onion
  • 1 medium carrot
  • 1/2 parsnip
  • 1 garlic clove
  • 1/2 tsp reduced-sodium vegetable broth base
  • 1 bay leaf
  • Pinch of celery salt
  • 1 cup canned Great Northern beans
  • 1/2 tsp extra-virgin olive oil
  • 8 Mediterranean olives
  • 1 sprig fresh rosemary

Butter Lettuce Salad with Cherries

  • 1 cup torn butter lettuce
  • 2 tbsp dried cherries
  • 1 tbsp vinaigrette
  • 2 1-oz slices of whole-grain bread
  • 1 tsp extra-virgin olive oil
  • 1 cup melon for dessert


2 servings

Place 1 1/2 cups water in a medium pot and bring to a boil. Add 1/2 small coarsely chopped onion, 1 coarsely sliced medium carrot, and 1/2 coarsely sliced parsnip, 1 minced garlic clove, 1/2 tsp reduced-sodium vegetable broth base, 1 bay leaf, and a pinch of celery salt. Reduce heat to medium, cover, and simmer, 20 minutes. Add 1 cup canned Great Northern beans (drained and rinsed); cover and cook for about 5 minutes, until vegetables are tender. You may need to replace water lost to evaporation during cooking; should make a thick consistency. Remove from heat. Drizzle with 1/2 tsp extra-virgin olive oil and top with 8 Mediterranean olives and 1 sprig fresh rosemary. Cover and let sit 20 minutes. Remove bay leaf and rosemary before serving. Refrigerate leftovers in an airtight glass container for up to 3 days.

Serve with a butter lettuce salad with cherries: Toss 1 cup torn butter lettuce with 2 tbsp dried cherries and 1 tbsp vinaigrette. Serve with 2 1-oz slices of whole-grain bread topped with 1 tsp extra-virgin olive oil, 1 cup melon for dessert.