Adapted from Moosewood Lowfat Favorites
1 tablespoon extra virgin olive oil
6 garlic cloves, minced
1 large onion, chopped
1/2 teaspoon dried thyme
3 bay leaves
1 teaspoon rosemary
1 carrot, diced
1 stalk celery, chopped
1 yellow potato, diced
1 14.5-oz can diced tomato
1/2 cup water or more
3/4 cup tempeh, chopped
1 tablespoon molasses
1 tablespoon Dijon mustard
1 15-oz can kidney beans, rinsed, drained
1 15 oz-can cannellini beans, rinsed, drained
Salt and black pepper to taste
- Preheat oven to 350°F. Spray a casserole dish with cooking spray. In a large saucepan, heat the olive oil over medium heat, and add garlic, onions, thyme, bay leaves, marjoram, and rosemary. Sauté for about 2 minutes. Add tomatoes and cook for about 5 minutes. Stir in carrots, celery, and potatoes. Cover and simmer about 10 more minutes.
- Add tempeh, molasses, mustard, and both kinds of beans. Add water if stew seems too thick. Return to a simmer and cook a few minutes. Add salt and pepper to taste. Transfer to casserole dish, cover, and bake for about 1 hour.
Cassoulet is a popular bistro dish in France and is named after the cassole, the distinctive deep round earthenware pot with slanting sides in which cassoulet is traditionally cooked.