| 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 BobbieB1@aol.com on Feb 25, 1997.
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