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.

mushroom-and-white-bean-cassoulet-with-mustard-polenta 1

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

mushroom-and-white-bean-cassoulet-with-mustard-polenta 1a

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 time: 30 minutes
Cook time: 1 hour
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.
Print Recipe Pin Recipe Share on Facebook
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.

More Recipes with Mushrooms or Beans

Discuss this Recipe with Niki
Rebel Recipes Website Blog Top 10 Healthy & Light 1a

4 Responses

  1. 5 stars
    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! Thanks

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Buy Me a Coffee

If you’ve enjoyed using my recipes, I’d love you to support my blog.

I’ll be cooking up a plateful of super-delicious vegan recipes here over the coming months.

To support my work, promote the vegan message far and wide, and of course help keep Dill in kittie food, you can buy me a coffee here.

Thank you, and much love, Niki xxx

(Payments via Ko-Fi are processed by Stripe, a global payments platform certified to the the most stringent level of certification available in the payments industry.)

Wait...Before You Go

Get my Free Top 5 Recipes using Herbs eBook...

Rebel Recipes Website Top 5 Herbs eBook Image