Vegetarian Cassoulet

Recipe Ingredients

1 1/2 cups	219g / 7.7oz	Smoked tofu - (6 oz) - diced
1 tablespoon	15ml	Chopped fresh thyme
		= (or 1 tspn dried thyme)
1/3 cup	48g / 1.7oz	Dry bread crumbs
1 1/3 cups	194g / 6.8oz	Smoked tempeh - (6 oz) - diced
1 cup	237ml	Low-sodium vegetable broth or water
1 tablespoon	15ml	Olive oil
6		Garlic cloves - minced
1		Onion - diced (medium)
2		Medium stalk celery - chopped
2		Carrots - chopped (small)
1 cup	146g / 5.1oz	Chopped mushrooms - (3 oz)
1		Coarsely-ground black pepper - plus
1 teaspoon	5ml	Coarsely-ground black pepper
1 teaspoon	5ml	Salt
1		Navy beans - (15 oz)
1 1/2 cups	219g / 7.7oz	Seitan - (8 oz) - diced

Recipe Instructions

Preheat oven to 400. In small saucepan, bring broth or water to a simmer, cover and keep warm.

In 5-quart Dutch oven, heat oil over medium-high heat. Add garlic, onion, celery, carrots, mushrooms, pinch of pepper and 1/2 teaspoon salt and cook, stirring often, about 3 minutes.

Stir in beans (with their liquid) and hot broth. Season with 1/2 teaspoon salt and 1 teaspoon pepper. Add seitan, tempeh, tofu and thyme. Mix gently. Bring mixture to a slow simmer and cook 1 minute. Sprinkle evenly with bread crumbs, lightly coat top with olive oil cooking spray and transfer to oven.

Bake, uncovered, 15 minutes until top is browned. Remove cassoulet from oven and let stand 5 to 10 minutes before serving.

This recipe yields 6 servings.

Per Serving: 324 Cal; 24g Prot; 7g Total Fat (1 Sat. Fat); 41g Carb.; 0mg Chol; 589mg Sod.; 9g Fiber.

Source:
Vegetarian Times, December 2000

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