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.
A big and hearty bowl of cassoulet was calling my name. After a week of festive feasting, I was definitely in need of veg, greens and beans on a bed of creamy polenta–Healthy comfort food.
I’ve added a couple of extra special extras here–chunky sourdough croutons and a sprinkle of cashew Parmesan at the end. Both are optional but add both delicious taste and texture.
You can add white beans of choice–butter beans are also perfect.
I hope you love this bowl of veggie goodness.
Love, Niki xxx
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 time: 30 minutes mins
Cook time: 1 hour hr
4-6 servings
5 from 2 votes
Ingredients
For the cassoulet
- 2 tablespoons olive oil
- 2 medium leeks sliced
- 2 celery stalks sliced
- 2 carrots diced
- 3 garlic cloves sliced
- 2 bay leaves
- 2 tbsp thyme leaves
- Pinch cloves
- 1/2 tsp caraway seeds
- 100 g button mushrooms
- 100 g mushrooms
- 750 ml vegetable stock
- 2 tomatoes chopped roughly
- 1 tsp sea salt
- Pinch black pepper
- 1 tbsp balsamic vinegar
- 2 cans cannelloni beans drained
- 150 g spinach shredded
For the croutons
- 2 chunky slices of fresh bread–I used sourdough
- Big pinch sea salt
- 2 tbsp olive oil
For the Polenta
- 100 g instant potenta
- 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
For the toppings
- Cashew Parmesan
- Fresh thyme
Instructions
In a large pan, add the olive oil and leek and fry for 6-7 minutes until very soft.
Add the garlic, celery and carrots and fry for 5-6 minutes
Now add the herbs, tomatoes and mushrooms. Stir to combine.
Add the beans, stock, balsamic, salt and pepper and simmer gently for 25 minutes
Finally, add the spinach and allow to wilt in.
To make the croutons
Preheat the oven to 180c
Slice the bread in two large squares–I chopped them into approx 1inch squares.
Drizzle some olive oil onto a large baking tray. Add the bread and move around to coat the bottom well.
Add a big pinch of salt and pepper and drizzle a little more olive oil onto the top.
Transfer to the oven and cook for 5 minutes. Flip then return to the oven for 5-10 minutes. Be careful not to burn them.
Allow to cool.
To make the polenta
Add the water to a saucepan, bring to the boil.
Slowly add in the polenta to a steady stream. Stir continuously for 1 minute. Turn off the heat.
Allow to cool a little
Add the polenta and all the other ingredients to a food processor and blitz smooth consistency.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Mushrooms or Beans
Mushroom Tofu Burgers with Caramelised Onions and Root Fries
Spring Vegetable and Butter Bean Stew with Courgette Dumplings
Mushroom Souvlaki with Tzatziki and Za’atar Flatbread
Discuss this Recipe with Niki
4 Responses
Wow, this recipe is amazing!!! Don’t skip the croutons they are the extra something special.Reply
So happy you like! x
Reply
So good! Now has regular rotation and a thumbs up when I get a message from miss teen ‘what’s for dinner?’ Always a joyous response! ThanksReply
Fantastic! So happy to hear xx
Reply
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