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ImpossibleTM Sausage and White Bean Cassoulet

Chef J Michael Melton
A large bowl of Impossible Sausage and White Bean Cassoulet, topped with herby breadcrumbs.
  • 4Servings
  • Not Too Tricky
  • 14Ingredients
  • 30 minPreparation
  • 30 minCooking
  • 60 Total TimeTotal Time

On a chilly day, there’s nothing like a big, hearty bowl to warm your insides. Give yourself a hug with this Impossible™ Sausage and White Bean Cassoulet recipe—a delicious, last-minute comfort meal with fresh herbs (and 100% guaranteed to make your house smell great). With creamy white beans, meaty Impossible™ Sausage Made From Plants, and an indulgent layer of crusty, oily, herby bread crumbs, you may want to double this recipe.

Usually, cassoulets demand multiple slow simmerings, but this fast, easy take on tradition puts dinner on the table in no time. It’s perfect for a weeknight or casual winter dinner party and is naturally plant-based—no subs needed. 

The fresh herb oil does the heavy flavor lifting here—and a food processor or blender does a lot of the prep work. Before pulsing, you can strip the thyme, rosemary, roughly chopped parsley, and peeled garlic cloves right into the bowl. And the savory, meaty Impossible Sausage cooks up just like the animal version—no fancy steps needed. Make the herby bread crumbs while your stew simmers.

Tip: This is a super hearty meal. If you want to lighten things up, you can always add some extra veggies with the leeks. Want to spice things up? Go with the spicy Impossible™ Sausage. Or, if you want to make it your own signature dish, consider using Impossible™ Beef and adding your own seasonings.

Top with freshly cracked pepper and serve with some crusty bread. Bon appétit!

14 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 14 Ounce Package Impossible™ Sausage Made From Plants, Savory
  • 1/2 Cup Olive Oil, divided
  • 1 leak, sliced into rings and washed
  • 4 Cloves Garlic, peeled
  • 1 Tablespoon Fresh thyme, chopped
  • 1 Tablespoon Fresh Rosemary, chopped
  • 2 Tablespoons Fresh Parsley, roughly chopped
  • 1 Bay Leaf
  • 2 1/2 Cups Vegetable Stock
  • 2-15-ounce can white beans such as cannellini, navy, or Great Northern, drained and rinsed
  • 1-6 inch Loaf French Bread, cubed
  • Zest of one lemon
  • Kosher salt to taste
  • Freshly cracked black pepper to taste
5 steps
  1. Make the Herb Oil

    In the bowl of a food processor, add the thyme, rosemary, parsley, and garlic. Pulse until finely chopped, and then stream in olive oil to create an herb oil.

  2. Cook the Impossible Sausage

    In a large pot over medium heat, crumble sausage into the pot, breaking into pieces with a heat-proof spatula or wooden spoon. Cook, stirring occasionally, until nicely browned and cooked through, about 3-5 minutes. Remove cooked sausage from the pan, and set aside.

  3. Sweat the Aromatics

    Add half of the finished herb oil to the same pot, and add the sliced leaks, cooking until soft, approximately 2 minutes, scraping up crispy bits from the bottom of the pan. Add the bay leaf, vegetable stock and white beans, and bring to a simmer. Once you reach desired consistency, salt to taste. Reduce heat to low and continue to cook while you make the bread crumbs.

  4. Make the Herby Bread Crumbs

    Toast the bread cubes in an 450°F oven until golden brown, approximately 4-5 minutes. When cool, toss with the remaining herb oil and lemon zest. Using the food processor again, grind into coarse breadcrumbs.

  5. Serve and Enjoy

    Add the cooked Impossible Sausage back to the pot of white bean stew and heat through. Divide into four large bowls, and top with herby bread crumbs and freshly cracked pepper. Enjoy!

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