Source: Ecological Cooking
Date November 17, 2017
Time needed: 90 minutes
I enjoyed the flavour of this dish, but I disliked intensely the texture of the seitan. It would be a good dish without it. Tofu for vegans or meat or poultry for carnivores would be good substitutes. As often in this book, the seasoning can be strengthened considerably.
Herb and Bean Bake
1 large onion, chopped
4 carrots, quartered lengthwise and sliced
4 cloves garlic, minced
1 Tbsp. oilive oil
1 cup seitan cut in 2” chunks
1/2 tsp. thyme, crushed
1/2 tsp. basil
1/2 tsp marjoram
1/2 tsp. rosemary, crushed
2 Tbsp Dijon mustard
2 cups cooked white beans, drained (your choice)
2 cups water or vegetable stock.
Preheat oven to 350oF.
In a Dutch oven or flameproof casserole, sauté onions, carrots and garlic in olive oil for about 10 minutes, stirring often.
Add seitan, herbs, mustard and beans. Stir.
Pour in enough water or stock to cover mixture. Stir again.
Baked, covered, for about an hour.