One Pan Meal

White bean and mushroom cassoulet with parsley–red onion salad

Gluten-Free, Vegan, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 520 Calories/Serving

35 – 45 Minutes

Traditionally a meaty dish, cassoulet (or French casserole) goes vegan and gluten-free with lush white beans and two kinds of mushrooms.


  • 1 red onion
  • 1 lemon
  • 1 leek
  • 1 or 2 cloves peeled fresh garlic
  • 2 sprigs fresh thyme
  • 5 ounces cremini mushrooms
  • 2 cups cooked white beans
  • ½ cup mirepoix (onions - carrots - celery)
  • 1 tablespoon tomato paste
  • 2 teaspoons porcini powder
  • ¼ cup roasted almonds
  • 6 or 7 sprigs fresh flat-leaf parsley

Chef's Tip

To get dinner on the table even more quickly, in Step 2, start cooking the leeks and mirepoix while you finish prepping the remaining ingredients.

Make It Leaner

Use just 1½ teaspoons oil to cook the mirepoix and leek in Step 3 and 1 teaspoon oil for the salad in Step 4 and you’ll save 40 calories and 5 grams of fat per serving.



Prep the onion

Heat the oven to 400°F.
  • Peel and very thinly slice enough red onion to measure ½ cup.
  • Zest and juice the lemon.
In a small bowl, combine the onion, lemon zest, and lemon juice and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.


Prep the cassoulet ingredients

  • Trim the root end from the leek; cut the leek in half lengthwise, then thinly slice crosswise. Soak the leek in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leek from the surface of the water and pat dry.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Strip the thyme leaves from the stems.
  • Coarsely chop half the cremini mushrooms for the cassoulet filling; thinly slice half for the cassoulet topping.
  • Rinse the white beans.


Start the cassoulet

In a medium ovenproof frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the leek and mirepoix, season with salt and pepper, and cook, stirring occasionally, until the vegetables are lightly browned and starting to soften, 3 to 5 minutes. Stir in the garlic, thyme, tomato paste, and coarsely chopped mushrooms and cook until fragrant and the tomato paste darkens, 1 to 2 minutes. Add the beans, porcini powder, and 1½ cups water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the liquid thickens, 8 to 10 minutes. Season with salt and pepper.
While the cassoulet simmers, prepare the almonds.


Prep the almonds; finish the cassoulet

  • Coarsely chop the almonds.
Top the bean mixture with the thinly sliced mushrooms and the almonds and drizzle with 1 to 2 teaspoons oil. Transfer to the oven and bake until the mushroom and almond toppings are lightly browned and the sauce is bubbling, 10 to 12 minutes.
When the cassoulet is almost done, prepare the parsley–red onion salad.


Finish the parsley–red onion salad

  • Strip the parsley leaves from the stems.
Drain the onion and return it to the bowl. Add the parsley and 2 to 3 teaspoons oil and toss to coat. Season to taste with salt and pepper.



Transfer the cassoulet to individual plates, top with the parsley–red onion salad, and serve.

Nutrition per serving: Protein: 18g (36% DV), Fiber: 15g (60% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 4g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 120mg (5% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 55g (18% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts.

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