Cousin christoff's quick cassoulet
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 1 | medium | Onion -- diced |
| 2 | Rutabagas or potatoes -- | |
| Diced | ||
| ½ | pounds | Firm tofu or seitan* -- |
| Cubed (optional) | ||
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Marjoram |
| ½ | teaspoon | Rosemary |
| ½ | teaspoon | White pepper |
| 1 | tablespoon | Dijon mustard |
| 1 | tablespoon | Light miso (or 1/2 tsp salt) |
| Optional | ||
| 2 | cups | Cooked white beans |
| 2 | cups | Vegetable broth or water -- |
| About | ||
| Chopped parsley or sliced | ||
| Green onions -- for garnish | ||
| Garlic cloves -- minced | ||
Directions
3 5
[* Use frozen tofu or Quorn for better texture.] Preheat oven to 350F. Heat oil in large ovenproof pot or casserole, or coat with cooking spray. Add onions, carrots, rutabagas or potatoes, and garlic; saute about 5 minutes. Add tofu or seitan, if desired, herbs, mustard, miso or salt, and beans. Add enought broth or water to cover. Cover and bake 45 minutes. Garnish with parlsey or green onions, if desired. Makes 6 servings.
Recipe By : Vegetarian Times From: Date: File