| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Vegan, Vegetarian | 6 | Servings |
INGREDIENTS
| 30 | oz | Kidney beans, cooked |
| 1 | Onion, chopped | |
| 1 | Green bell pepper, diced | |
| 2 | Garlic cloves, minced | |
| 2 | tb | Safflower oil |
| 1 | lb | Firm tofu, drained & cubed |
| 4 | ts | Thyme, chopped |
| 1 | Bay leaf | |
| 1/4 | ts | Black pepper |
| 1 | tb | Tamari |
| 1 | c | Vegetable broth |
| 3 | tb | Parsley, chopped |
| 1/2 | c | Wheat germ, toasted |
INSTRUCTIONS
Preheat oven to 300F. Set aside cooked beans. Saute onion, bell pepper & garlic in oil in a large skillet until soft, about 4 minutes. Add tofu & saute briefly for 2 minutes. Add thyme, bay leaf, black pepper & tamari. Saute for 3 minutes. Stir in beans & stock. Pour into a 1 quart casserole dish. Sprinkle with parsley & 1/4 c of wheatgerm. Bake for 45 minutes. Remove from oven, stir gently & sprinkle with remaining wheatgerm. Return to oven & bake until the topping is crisp, about 30 minutes. Serve piping hot. "Vegetarian Gourmet" Issue #11 Posted to MM-Recipes Digest V4 #057 by [email protected] on Feb 25, 1997.
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