Lentil/tempeh Casserole Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/4 lbs: Lentils,
2 tbsp: Light miso,
3 cup: Water,
1 tbsp: Prepared yellow mustard,
2 tsp: Dark sesame oil,
16 ounce: Navy beans, cooked
1/4 lbs: Seitan, cut into chunks
1 medium: Onion, roughly chopped
1/4 lbs: Tempeh, cut into chunks
2 medium: Carrots, chopped
1 each: Bay leaf,
1 small: Rutabaga, diced
1/2 tsp: Thyme,
1 large: Parsnip, diced
1/2 tsp: Sage,
4 each: Garlic cloves, chopped
1/2 tsp: Rosemary,
Water,
1/2 tsp: Basil,
1/2 cup: Parsley, minced
1/2 tsp: Black pepper,
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
Source from luhu.jp
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
Source from luhu.jp