Vegan Cassoulet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp. olive oil6 garlic cloves, minced1.5 cups chopped onions0.5 tsp. dried thyme3 bay leaves0.5 tsp. marjoram1 tsp. rosemary0.5 cup dry red wine1 cup diced carrots0.75 cup diced celery1 cup diced potatoes1 cup diced tomatoes0.75 cup seitan1 tbsp. molasses1 tbsp. dijon mustard1.5 cups kidney beans1.5 cups cannellini beanssalt and black pepper to taste
Preheat oven to 350.
In large saucepan, warm olive oil, and add garlic, onions, thyme, bay leaves, marjoram, and rosemary. Saute for about 2 mins.
Add wine, cover, and simmer until the onions are soft, maybe 5 mins. Stir in the carrots, celery, potatoes, and tomatoes. Cover and simmer about 10 more minutes.
Add seitan, molasses, mustard, and both kinds of beans. Return to simmer until the beans, etc. are warmed through.
Add salt and pepper to taste and tranfer to a casserole dish that has been oiled, cover, and bake for about 45 minutes.
Serving Size: makes 4-6 servings
In large saucepan, warm olive oil, and add garlic, onions, thyme, bay leaves, marjoram, and rosemary. Saute for about 2 mins.
Add wine, cover, and simmer until the onions are soft, maybe 5 mins. Stir in the carrots, celery, potatoes, and tomatoes. Cover and simmer about 10 more minutes.
Add seitan, molasses, mustard, and both kinds of beans. Return to simmer until the beans, etc. are warmed through.
Add salt and pepper to taste and tranfer to a casserole dish that has been oiled, cover, and bake for about 45 minutes.
Serving Size: makes 4-6 servings
Nutritional Info Amount Per Serving
- Calories: 412.4
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 803.7 mg
- Total Carbs: 59.5 g
- Dietary Fiber: 14.4 g
- Protein: 26.2 g
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