8 ounces seitan or tempeh, cut into 1/2
inch cubes
2.5 tsp Herbes de Provence or Italian herb
blend
1/2 tsp dried basil
1/2 tsp dried rosemary
1 tbsp Dijon mustard
1/2 tsp salt
freshly ground black pepper, to taste
2 cans Navy or Northern white beans,
drained and rinsed
2 cups vegetable stock
1 loaf French bread
2 tbsp minced parsley
2 tbsp minced scallions
Method :
Preheat the oven to 350F. In a
heavy casserole dish, cook the onion, carrots, parsnips, and garlic
in oil, stirring, over medium-high heat until tender and lightly
browned, about 15 minutes.
Add seitan or tempeh, Herbes de
Provence or herb blend, basil, rosemary, mustard, salt, pepper,
beans and vegetable stock to cover. Cover and bake 45-60 minutes.
After baking, stir and adjust
seasonings to taste. Warm French bread in oven 10 minutes before end
of baking time. Before serving, and minced parsley and scallions;
stir lightly.