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.
