My request to Tom Hishon from Orphan's Kitchen and Daily Bread to create a dish for the Little Bird Organics Plant-Based Challenge resulted in this warming vegan cassoulet. It has been developed using a pressure cooker only as it is important to cook any dried legumes this way to help break down any harmful lectins which inhibit digestion - something which standard boiling does not achieve.

Make this dish at home or taste it at The Unbakery Cafe from now until October 28, with $1 from each sale going to Garden to Table. Get involved in the Little Bird Organics Plant-Based Challenge yourself. Post your own creation to Facebook or Instagram with #PlantBasedChallengeNZ anytime from now until November 4, for the chance to win over $5000 in prizes. Find out more here.

Shiitake, celery and kumara bean cassoulet recipe