Serves 4
2 tablespoons olive oil
6 garlic cloves, minced
1 teaspoon thyme
2 bay leaves
1/2 teaspoon marjoram
1 teaspoon rosemary
3/4 cups vegan, dry red wine (i.e. Frey Table Red)
1-1/2 cups carrots, peeled and sliced on an angle
3/4 cup celery, cleaned and sliced
1 cup potatoes, cubed
1 cup tomatoes, diced
1 cup prepared seitan, cut into bite-size pieces
2 tablespoons molasses
1 tablespoons Dijon mustard
1-1/2 cups cooked kidney beans
1-1/2 cups cooked navy beans
Sea salt and pepper to taste
4-5 russet potatoes, peeled, cubed and cooked
Unflavored soymilk (try Eden Soy original)
Preheat oven to 350º.
In a sauté pan, sauté onions, garlic and herbs in olive oil until slightly golden. Add the wine and simmer, covered, for about 10 minutes. Then add the carrots, celery, potatoes and tomatoes, and simmer an additional 15 minutes.
Add seitan, molasses, mustard and beans, and continue to simmer for about 5 minutes.
Add salt and pepper to taste. Spoon the mixture into oiled casserole dishes; cover and bake for about 45 minutes.
Mash the cooked potatoes, and then add soymilk until smooth. Add salt to taste.
During the last 10 minutes of cooking, remove the casserole, and top it with the mashed potatoes. Return the casserole to the oven and cook until slightly browned.
Recipe courtesy of The White Pig.
