This is a comforting French peasant stew simmered with small beans, plant-based sausages, garlic, tomatoes, thyme, and greens.

It’s the kind of dinner you curl up with on the couch after an emotionally exhausting day. Like a warm hug from your safe person, if you have one.

The best part is you can start it a couple hours ahead, and then just sit back and relax while it gently fills your home with the smells of a country cottage in France.

If you need some grounding today, here is your dinner.


  • 2 Tbsp olive oil
  • 2 tsp garlic granules, or chopped garlic, or garlic powder
  • 2 tsp thyme
  • 2 Tbsp nutritional yeast
  • 1 cup of your favorite tomato sauce
  • 2-3 cups dried chili beans or cannellini beans, soaked overnight, drained and rinsed
  • 3-4 cups of water or vegetable broth to cover the beans
  • 2 bay leaves
  • Salt and pepper
  • 2 plant-based sausages, cut into small pieces (I used Field Roast Smoked Apple and Sage sausages)
  • 1 bunch of your favorite greens, chopped into small pieces (I used local broccoli greens)


Soak the beans overnight, or for at least 4 hours.

Put everything in a large pot except the greens. Bring to a boil, then reduce to medium heat for a bubbling simmer. Let it bubble for about 2 hours, stirring it every 20 minutes or so.

Add the greens in the last 5 minutes. Taste for salt and pepper. It should be rich, flavorful, and delicious. So simple!


Letting go gives us freedom, and freedom is the only condition for happiness. If, in our heart, we still cling to anything—anger, anxiety, or possessions—we cannot be free.” – Thich Nhat Hanh

May you find something to let go of today and feel greater freedom and peace.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

One response to “Cassoulet”

  1. maitricooksnewlife Avatar

    Facebook comment from Alison: Looks great!

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