Gluten Free, Dairy Free, Vegan
Vegan White Cassoulet
15 mins
Easy
1 Serving
This simple one-pot dish is easy to prepare, packed with flavour, and bursting with nutrition. Using butter beans and toasted pine nuts, it's a full vegan complement of essential amino acids, while also being gluten- and dairy-free.
Brilliant Bases Used In This Recipe
Vegan Bechamel
About This Recipe
This simple one-pot dish for one can be ready in minutes and is packed with flavour and bursting with nutrition. Using butter beans and toasted pine nuts, it gives a full vegan complement of essential amino acids (the building blocks of protein), while being gluten- and dairy-free too.
The addition of field or forest mushrooms lends a decent amount of vitamin D, as well as substances found in mushrooms called betaglucans that are great for the immune system.
Log In To Access This Free Recipe
Log in today and gain access to this recipe to get a taste of how we elevate your mealtimes with Elevated Food For Life.
Ingredients
150g/5oz BB Vegan Bechamel
150g/5oz forest mushrooms
50g/1.8oz soya milk
120g/4.5oz butter beans
3tsp nutritional yeast
35g/1oz Elevated salsa verde
2tsp toasted pine nuts
3tsp organic extra virgin olive oil
0.5tsp salt
0.5tsp white pepper
Nutrition Per Serving
Calories
430
Fats
22G
Carbs
37G
Protein
23G
Method
Heat a small shallow oven-proof pan and a splash of olive oil
Add the sliced washed mushrooms and cook down gently until golden in colour
Add the béchamel and soya milk
Bring to a simmer, then add the drained beans with the nutritional yeast
Return to the simmer, folding frequently and then season
Serve with a spoon of Salsa Verde, a sprinkle of pine nuts and a drizzle of extra virgin olive oil
