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

Related recipes