Lentil/tempeh casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Lentils |
| 3 | cups | Water |
| 2 | teaspoons | Dark sesame oil |
| ¼ | pounds | Seitan, cut into chunks |
| ¼ | pounds | Tempeh, cut into chunks |
| 1 | each | Bay leaf |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Sage |
| ½ | teaspoon | Rosemary |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Black pepper |
| 2 | tablespoons | Light miso |
| 1 | tablespoon | Prepared yellow mustard |
| 16 | ounces | Navy beans, cooked |
| 1 | medium | Onion, roughly chopped |
| 2 | mediums | Carrots, chopped |
| 1 | small | Rutabaga, diced |
| 1 | large | Parsnip, diced |
| 4 | eaches | Garlic cloves, chopped |
| Water | ||
| ½ | cup | Parsley, minced |
Directions
In a medium saucepan, bring lentils & 2 c water to a boil. Lower heat, & simmer for 15 minutes. Drain & rinse, set aside.
In a skillet, heat oil & saute seitan on medium high until golden brown. Remove using a slotted spoon & fry the tempeh. Return the seitan to the skillet, add 2 c water, bay leaf, herbs, pepper, miso & mustard. Cover & simmer for 10 minutes.
In a large, heavy casserole dish, combine seitan mixture with beans, lentils & vegetables. Season to taste. Add water to the top of the vegetables, cover & simmer for 20 to 25 minutes. Add parsley.
Remove from heat & cover. Let stand for 5 minutes before serving.
"Veggie Life" September, 1994
Submitted By MARK SATTERLY On 12-13-94