Mushroom and White Bean Cassoulet with Mustard Polenta | Rebel Recipes (2024)

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

• 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.