Mushroom and white bean cassoulet with mustard polenta recipe

Ingredients

• 2 tablespoons olive oil
• 2 medium leeks sliced
• 2 celery stalks sliced
• 2 carrots diced
• 3 garlic cloves sliced
• 2 bay leaves
• 2 tbsp thyme leaves
• Pinch cloves
• 1/2 tsp caraway seeds
• 100g button mushrooms
• 100g mushrooms
• 750ml vegetable stock
• 2 tomatoes chopped roughly
• 1 tsp sea salt
• Pinch black pepper
• 1 tbsp balsamic vinegar
• 2 cans cannelloni beans drained
• 150g spinach shredded
• 2 chunky slices of fresh bread – I used sourdough
• Big pinch sea salt
• 2 tbsp olive oil
• 100g instant potenta
• 400g water
• 3 tbsp coconut yogurt or cream
• 2 tbsp extra virgin olive oil
• 1/2 -1 tsp sea salt
• Black pepper
• 1 tsp wholegrain mustard
• 2 tbsp nutritional yeast
• Cashew Parmesan
• Fresh thyme