Hearty 'Beef' Cassoulet

This recipe came from Peta's Vegetarian Starter Kit.

Serves 4 (but we had left overs). This was so good. The husband, 12 year old, AND the 3 year old loved it and have requested that I make it again someday. The husband and I think the "beef" had the texture and taste of real beef that has sat in the crock pot all day.

6 garlic cloves, minced

1 1/2 cups chopped onions (I did less because the husband doesn't love onions)

1 Tbsp. dried thyme

3 bay leaves

1/2 tsp. marjoram

1 tsp. dried rosemary

3 Tbsp. olive oil

1/2 cup red wine

1 cup peeled and sliced carrots

3/4 cup sliced celery

1 cup cubed potatoes

1 cup diced tomatoes

3/4 cup cubed seitan

2 Tbsp. molasses

2 Tbsp. Dijon mustard

1 15-oz can kidney beans, drained

1 15-oz can navy beans, drained

Sea salt and black pepper, to taste

1 cup whole wheat bread crumbs mixed with 3 Tbsp. olive oil

I used safflower oil instead of olive oil.

Preheat oven to 350 F

In a large pot, saute the garlic, onions, thyme, bay leaves, marjoram, and rosemary in the olive oil for about 2 minutes.

Add the wine, cover, and simmer for 5 minutes.

Add the carrots, celery, potatoes, and tomatoes and simmer for 10 minutes.

Add the seitan, molasses, mustard, beans, salt, and pepper. Heat through.

Transfer to 6 15-oz oiled casserole dishes (I just did one large one). Top with the bread crumbs, cover, and bake for about 45 minutes.