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Cassoulet

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CATEGORY CUISINE TAG YIELD
Grains Vegetarian Veg04 4 servings

INGREDIENTS

1 ts Olive oil
6 Garlic cloves; minced or pressed
1 1/2 c Chopped onions
1/2 ts Dried thyme
3 Bay leaves
1/2 ts Dried marjoram
1 ts Minced fresh or dried rosemary
1/2 c Dry red wine
1 c Peeled and diced carrots
3/4 c Diced celery
1 c Diced potatoes
1 c Diced tomatoes
3/4 c Diced pepperoni seitan; (see Note)
1 tb Molasses
1 tb Dijon mustard
1 1/2 c Cooked kidney beans
(15-ounce can; drained)
1 1/2 c Cooked cannellini beans
(15-ounce can; drained)
Salt and ground black pepper to taste

INSTRUCTIONS

Serves 4 to 6
Cassoulet is the name for the classic baked bean dish that is popular
bistro fare throughout France. Although baking is the traditional
method, you can gently simmer our vegetarian version for 20 minutes
on the stove top instead.
Preparation time: 30 minutes, if using already cooked or canned beans
Baking time: 45 minutes.
Preheat the oven to 350 F. In a medium saucepan, warm the olive oil.
Add the garlic, onions, thyme, bay leaves, marjoram, and rosemary and
saute for 2 minutes. Add the wine, cover, and simmer until the onions
are soft, about 5 minutes. Stir in the carrots, celery, potatoes, and
tomatoes, cover, and simmer 10 more minutes, stirring occasionally.
Add the seitan, molasses, mustard, and both kinds of beans. Return to
a simmer, stirring gently, just until the seitan and beans are heated
through. Add salt and pepper to taste. Transfer to a casserole dish
that has been prepared with cooking spray, cover, and bake for 45
minutes.
NOTE: Almost any highly flavored seitan will work in this dish, but
if only plain seitan is available, we suggest adding more herbs,
garlic, and mustard to taste.
Per 8-oz serving: 237 calories, 11.9 g protein, 1.7 g fat, 42.7 g
carbohydrates, .2 saturated fatty acids, .4 g polyunsaturated fatty
acids, .7 g monounsaturated fatty acids, 0 mg cholesterol, 164 mg
sodium, 5.1 g total dietary fiber
Recipe by: Moosewood Restaurant Low-Fat Favorites, page 160
Converted by MM_Buster v2.0l.

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