Recipe for Lentil/Tempeh Casserole


1/4 lb lentils
3 cup water
2 teaspoon dark sesame oil
1/4 lb seitan, cut into chunks
1/4 lb tempeh, cut into chunks
1 each bay leaf
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
1/2 teaspoon basil
1/2 teaspoon black pepper
2 tablespoon light miso
1 tablespoon prepared yellow mustard
16 oz navy beans, cooked
1 medium onion, roughly chopped
2 medium carrots, chopped
1 small rutabaga, diced
1 large parsnip, diced
4 each garlic cloves, chopped
1 water
1/2 cup parsley, minced


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.

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