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1 1/2 cups smoked tofu - (6 oz) -- diced
1 tablespoon chopped fresh thyme (or 1 tspn dried thyme)
1/3 cup dry bread crumbs
1 1/3 cups smoked tempeh - (6 oz) -- diced
1 cup low-sodium vegetable broth or water
1 tablespoon olive oil
6 garlic cloves -- minced
1 medium onion -- diced
2 medium stalk celery -- chopped
2 small carrots -- chopped
1 cup chopped mushrooms - (3 oz)
1 pinch coarsely-ground black pepper -- plus 1 teaspoon coarsely-ground black pepper
1 teaspoon salt
1 can navy beans - (15 oz)
1 1/2 cups seitan - (8 oz) -- diced
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.