Vegetarian Cassoulet

• 1 Tea olive oil
• 1 Medium onion, small dice
• 2 Medium carrots, peeled, medium dice
• 2 parsnips, peeled, medium dice
• 3 large cloves garlic, minced
• 8 ounces Tempeh, cut into 1/2 cubes
• 2-1/2 tea Herbes de Provence
• 1/2 tea dried basil
• 1/2 tea dried rosemary
• 1 Tbl Dijon mustard
• 1/2 tea Kosher salt
• Freshly groung black pepper, to taste
• 2 cans Navy or Great Northern beans, drained and rinsed
• 2 cups vegetable stock
• 1 loaf French bread
• 2 Tbl minced fresh parsley
• 2 Tbl minced scallions

1. 1) Preheat oven to 350. In a heavy casserole or Dutch oven, cook the onion, carrots, parsnips and garlic in oil, stirring, over medium high heat until tender and lightly browned, about 15 minutes.
2. 2) Add Tempeh, Herbes de Provence, basil, rosemary, mustard, salt, pepper, beans, and vegetable stock to cover. Cover and bake 45 minutes to 1 hour.
3. 3) After baking, stir and adjust seasonings to taste. warm french bread 10 minutes before end of baking time. before serving add minced parsley and scallions, stir lightly..

tea olive oil, onion, carrots, parsnips, garlic, cubes, basil, rosemary, tbl, salt, freshly groung black pepper, beans, vegetable stock, bread, tbl, tbl

Taken from www.epicurious.com/recipes/member/views/vegetarian-cassoulet-50034821 (may not work)