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Cassoulet Casserole:
- 4 tbsp (60 ml) olive oil
- 1/2 pkg
tempeh, cubed
- 1 stalk celery, sliced
- 1 carrot, diced
- 1 onion,
diced
- 1 cup (240 ml) white beans, drained
- 3 tbsp (45 ml) tomato
paste
- 1 cup (240 ml) vegetable broth
- 1/2 tsp (3 ml) salt
- 1/4 tsp
(2 ml) pepper
- bay leaf
Topping:
- 1 1/2 cups (360 ml) fresh
bread crumbs
- leaves of 2 sprigs thyme
- 1 tbsp (30 ml) fresh parsley,
chopped
- 1 tsp (5 ml) fresh chives, chopped
- 1 tbsp (15 ml) margarine,
melted
- salt and pepper to taste
In 2 tbsp (30 ml) 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 (180C) for 20-25 minutes (until the topping
is golden brown.)
Serves 2.
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