Vegetarian Cassoulet

• 1 1/2 cups smoked tofu, diced (6 oz.)
• 1 Tbs. chopped fresh thyme (1 tsp. dried)
• 13 cup dry bread crumbs
• 1 13 cups smoked tempeh, diced (6 oz.)
• 1 cup low-sodium vegetable broth or water
• 1 Tbs. olive oil
• 6 cloves garlic, minced (2 Tbs.)
• 1 medium onion, diced (1 cup)
• 2 medium stalks celery, chopped (1 cup)
• 2 small carrots, chopped (1 cup)
• 1 cup chopped mushrooms (3 oz.)
• 1 pinch plus 1 tsp. coarsely ground pepper
• 1 tsp. salt
• 15-oz. can navy beans
• 1 1/2 cups seitan, diced (8 oz.)

1. Preheat oven to 400F.
2. In small saucepan, bring broth or water to a simmer, cover and keep warm.
3. In 5-quart Dutch oven, heat oil over medium-high heat.
4. Add garlic, onion, celery, carrots, mushrooms, pinch of pepper and 1/2 teaspoon salt and cook, stirring often, about 3 minutes.
5. Stir in beans (with their liquid) and hot broth.
6. Season with 1/2 teaspoon salt and 1 teaspoon pepper.
7. Add seitan, tempeh, tofu and thyme.
8. Mix gently.
9. Bring mixture to a slow simmer and cook 1 minute.
10. Sprinkle evenly with bread crumbs, lightly coat top with olive oil cooking spray and transfer to oven.
11. Bake, uncovered, 15 minutes until top is browned.
12. Remove cassoulet from oven and let stand 5 to 10 minutes before serving.

thyme, bread crumbs, vegetable broth, olive oil, garlic, onion, stalks celery, carrots, mushrooms, ground pepper, salt, navy beans, seitan

Taken from www.vegetariantimes.com/recipe/vegetarian-cassoulet/ (may not work)