White bean and mushroom cassoulet with parsley–red onion salad
Gluten-Free, Soy-Free, Vegan, Dairy-Free, Lean & Clean
35 – 45 Minutes
This traditionally meaty French casserole goes vegan and gluten-free with buttery white beans, crunchy almonds, and two kinds of mushrooms.
In your bag
- 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
- ⅓ 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
To get dinner on the table even more quickly, in Step 2, start cooking the leek and mirepoix while you finish prepping the remaining ingredients.
Make It Leaner
Use just 1 teaspoon oil to cook the mirepoix and leek in Step 3 and 1 teaspoon oil for the salad in Step 4 and you’ll shave 40 calories and 5 grams of fat per serving.
Calories: 490, Protein: 18g (36% DV), Fiber: 15g (60% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 4g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 120mg (5% DV), Carbohydrates: 55g (18% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts
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.