Mushroom and White Bean Cassoulet with Mustard Polenta

Name: Mushroom and White Bean Cassoulet with Mustard Polenta
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Ingredients: 2 tbsp Olive oil; 2 medium Leeks; 2 Celery stalks; 2 Carrots; 3 Garlic cloves; 2 Bay leaves; 2 tbsp Thyme leaves; 1 pinch Cloves; 1/2 tsp Caraway seeds; 100 g Button mushrooms; 100 g Mushrooms; 750 ml Vegetable stock; 2 Tomatoes; 1 tsp Sea salt; 1 pinch Black pepper; 1 tbsp Balsamic vinegar; 2 cans Cannelloni beans; 150 g Spinach; 2 Fresh bread; 1 big pinch Sea salt; 2 tbsp Olive oil; 100 g Instant polenta; 400 g Water; 3 tbsp Coconut yogurt or cream; 2 tbsp Extra virgin olive oil; 1/2 - 1 tsp Sea salt; Black pepper; 1 tsp Wholegrain mustard; 2 tbsp Nutritional yeast; Cashew Parmesan

A big and hearty bowl of mushroom and white bean cassoulet on a bed of creamy mustard polenta. This is exactly what you need on a chilly day.

Prep

30m

Cook

Total

1h 30m

Ingredients

Method

Turn cooking mode on

Step 1

In a large pan, add the olive oil and leek and fry for 6-7 minutes until very soft.

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For

For the cassoulet

tbsp

Olive oil

medium

Leeks, sliced

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Mushroom and White Bean Cassoulet with Mustard Polenta

A big and hearty bowl of mushroom and white bean cassoulet on a bed of creamy mustard polenta. This is exactly what you need on a chilly day.

Prep

30m

Cook

Total

1h 30m

Ingredients

Method

Turn cooking mode on

Step 1

In a large pan, add the olive oil and leek and fry for 6-7 minutes until very soft.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

For

For the cassoulet

tbsp

Olive oil

medium

Leeks, sliced

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits