Mushroom cassoulet and arugula salad with lemon vinaigrette

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Mushroom cassoulet and arugula salad with lemon vinaigrette

Soy-Free, Vegan, Dairy-Free

2 Servings, 440 Calories/Serving

35–40 Minutes (Conventional oven)

11–12 Minutes (Microwave oven)

Our vegetarian version of the legendary French dish features white beans and mushrooms for a hearty meal that’s on the table in a flash.

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Ingredients

Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your box.
  • In your tray:
  • Cannellini beans
  • Sun Basket vegetable broth (water - vegetable broth concentrate)
  • Organic button mushrooms
  • Organic leeks
  • Organic onions
  • Organic carrots
  • Organic celery
  • Panko
  • Parsley
  • Tomato paste
  • Extra virgin olive oil
  • Kosher salt and black pepper
  • Arrowroot powder
  • Porcini powder
  • Granulated garlic
  • Dried thyme
  • In your bag:
  • Organic baby arugula
  • Sun Basket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)

Nutrition per serving

Calories: 440, Protein: 14g (28% DV), Fiber: 10g (40% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 1350mg (56% DV), Carbohydrates: 52g (17% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

Wash produce before use

Choose your heating method

Our favorite method for this dish is the oven.

  • Conventional oven | 35–40 minutes
Heat the oven to 425°F.
Remove the plastic from the tray. Cover with foil and bake for 20 minutes. Stir, re-cover, and bake 15 to 20 minutes more, until heated through.

  • Microwave oven | 11–12 minutes
Remove the plastic from the tray. Place a damp paper towel over the top and microwave for 6 minutes. Stir, re-cover, and microwave 5 to 6 minutes more, until heated through.

In a large bowl, toss together the arugula, lemon vinaigrette base, and 1 tablespoon oil.

Serve

Season the cassoulet and salad to taste with salt and pepper. Transfer to individual bowls and serve.

Ovens may vary.

The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F.

Do not expose tray to open flame or direct contact with heating element.