By Olive Magazine
Vegetarian cassoulet
Instructions
Cook:1h
Rich, meaty mushrooms lend deep flavour to this meat-free cassoulet. Double up by making twice the amount of stew and freezing the extra. When ready to cook, simply defrost and top with the breadcrumbs before baking
Updated at: Wed, 12 Feb 2025 09:26:24 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories243.1 kcal (12%)
Total Fat6.3 g (9%)
Carbs35.4 g (14%)
Sugars6.9 g (8%)
Protein10.9 g (22%)
Sodium302.7 mg (15%)
Fiber8.7 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
20gdried porcini mushrooms
1 Tbspolive oil
plus 1 tsp
1leek
thinly sliced
1carrot
finely diced
2stalks celery
finely diced
3cloves garlic
minced
200gchestnut mushrooms
thickly sliced
120gshiitake mushrooms
thickly sliced
1 tspsmoked paprika
400gtin cannellini beans
rinsed and drained
400gtin chopped tomatoes
3 sprigsthyme
2bay leaves
70gfresh wholemeal breadcrumbs
6 leavessage
very finely chopped
0.5lemon
zested
10gflat-leaf parsley
finely chopped
Instructions
View on Olive Magazine
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Notes
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Easy
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