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White Bean Cassoulet with Smoky Cremini Mushrooms & Basil Pesto
or 2 Serving Dinner

White Bean Cassoulet

with Smoky Cremini Mushrooms & Basil Pesto

Tags: Gluten-Free High-Protein <600 Calories
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
480
FAT
21g
CARBOHYDRATES
58g
PROTEIN
17g


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INGREDIENTS

  1. 2 carrots, peeled and sliced into rounds
  2. 1 celery stalk, thinly sliced
  3. 1 onion, peeled and diced
  4. 2 garlic cloves, peeled and minced
  5. 13.4 oz cannellini beans, drained and rinsed
  6. 1 Not-Chick'n™ Bouillon Cube
  7. 3 tbsp vegan parmesan
  8. 8 oz cremini mushrooms, halved
  9. 1 tsp smoked paprika
  10. ¼ oz fresh tarragon, leaves picked from the stems
  11. 1 lemon, half juiced, half cut into wedges
  12. 2 oz baby arugula
  13. 2 tbsp vegan basil pesto
  14. 3 tbsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition.
Allergens: tree nut (pine nut)
Tools: 8x8 baking dish, Medium saucepan
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
480
FAT
21g
CARBOHYDRATES
58g
PROTEIN
17g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the aromatics

Preheat the oven to 400°F. Heat 1 tbsp olive oil in a medium saucepan over medium-high heat. Add carrot, celery, onion, garlic, and a pinch of salt and pepper. Cook vegetables until softened, 3 to 4 minutes.

2
Bake the cassoulet

Add cannellini beans, bouillon cube, and ½ cup water to the saucepan and stir until bouillon cube dissolves, 1 to 2 minutes. Transfer mixture to a baking dish and top with parmesan. Bake the white bean cassoulet until lightly browned, 18 to 24 minutes.

3
Cook the mushrooms

Return the saucepan to medium-high heat with 2 tbsp olive oil. Add cremini mushrooms and cook until well browned, 4 to 5 minutes. Add paprika and ¼ tsp salt, toss, and remove from heat.

4
Make the herb salad and serve

Add tarragon leaves, just 2 tsp lemon juice, arugula, and a pinch of salt and pepper to a large bowl and toss. Drizzle basil pesto over the white bean cassoulet. Serve the cassoulet family-style with smoky cremini mushrooms, herb salad, and lemon wedges on the side. Bon appétit!

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