Meal Kit

Vegetarian Cassoulet

with mushrooms and fennel

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 8 oz. Cremini Mushrooms
  • Info
    ⅗ oz. Butter
  • ¼ oz. Parsley
  • Info
    2 oz. Grated Parmesan
  • Info
    1 oz. Crispy Fried Onions
  • 2 tsp. Mirepoix Broth Concentrate
  • 15 oz. Cannellini Beans
  • 2 Tbsp. Cornstarch
  • 1 Tbsp. Meatloaf Seasoning
  • 1 Fennel Bulb

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1


    stem and cut mushrooms into ¼'s dice fennel into ¼ inch pieces drain and rinse beans combine cornstarch with 2 T cold water and mix to make slurry stem and rough chop parsley rough chop crispy onions

  2. 2

    cooking cassoulet

    in a large pan heat 1T olive oil over medium high heat, add mushrooms and ¼ t salt, cook undisturbed for 4 minutes stir and add fennel,cook for another 4 minutes add meatloaf seasoning, beans, a pinch of salt, 2 cups of water and mirepoix base stir in slurry and simmer for 7-10 minutes until slightly thickened transfer to oven safe container, top with parmesan cheese and place in oven at 425 for 10-12 minutes until golden brown

  3. 3


    remove from the oven and top with crispy onions and chopped parsley

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