Creamy Bean & Leek Pesto Cassoulet
2 servings
Ingredients
| Ingredient | Quantity | Unit |
|---|---|---|
| Butter Beans | 1 | tin |
| Carrot | 1 | |
| Cauliflower | 1 | |
| Fennel | 1 | |
| Green Pesto | 1 | tbsp |
| Leek | 1 | |
| Nutritional Yeast | 1 | tbsp |
| Olive Oil | 2 | tbsp |
| Parsley | 1 | handful |
| Salt & Pepper | 1 | |
| Stock Powder | 1 | tsp |
| Thyme | 1 | tsp |
| Vegan Cream | 250 | ml |
Instructions
Pre-heat the oven to 240 degrees / 220 fan / gas mark 8. Peel and cut the carrot into small 1cm cubes, slice the leek into 1cm rings, remove fennel into a 1cm dice. Add all the chopped Veg to a deep sided pan with a drizzle of olive oil and a pitch of salt and pepper. Fry on a medium heat for 8 mins until softened, then add in the thyme.
Meanwhile, chop the cauliflower into bite-sized pieces and place onto an oven tray, drizzle with olive oil, season with a pinch of salt and pepper and roast in the oven for 15-18 minutes until charred and cooked with a slight bite.
Once the veg in the pan have softened add the veg stock, 150ml of boiling water, cashew cream, nutritional yeast, pesto and drained butterbeans. Simmer on a low heat until thickening, season with a pinch of salt and pepper and half the parsley (chopped).
Serve the bean cassoulet into a bowl and top with the roasted cauliflower and top with the remaining parsley.