Cassoulet

Casserole:
- 4 tbsp olive oil
- 1/2 pkg tempeh, cubed
- 1 stalk celery, sliced
- 1 carrot, diced
- 1 onion, diced
- 1 cup white beans, drained
- 3 tbsp tomato paste
- 1 cup vegetable broth
- 1/2 tsp salt
- 1/4 tsp pepper
- bay leaf

Topping:
- 1 1/2 cups fresh bread crumbs
- leaves of 2 sprigs thyme
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh chives, chopped
- 1 tbsp margarine, melted
- salt and pepper to taste

In 2 tbsp of the olive oil, sauté the carrot, onion and celery until softened. In a separate pan, in the remaining olive oil, sauté the tempeh cubes for about eight minutes, turning often.

Add the beans, tomato paste, vegetable broth, salt, pepper and bay leaf to the other vegetables, bring to a boil and simmer for 15 minutes.

Meanwhile, prepare the topping by mixing together the fresh bread crumbs with the spices and melted margarine.

When the vegetable mix is ready, remove the bay leaf and add the tempeh. Place in a casserole dish and add the topping. Bake at 350F for 20-25 minutes (until the topping is golden brown.)
Serves 2.