Seitan Cassoulet

Source: Moosewood Restaurant Low-fat Favorites
(Slightly modified by Aimee)

1 TB olive oil
6 garlic cloves, minced
1 cup chopped onion
½ tsp thyme
½ tsp sage or marjoram
1 tsp rosemary
½ cup dry red wine
2 carrots, diced
3 celery stalks, diced
1 medium red potato, diced
1 tomato, diced
8 oz. seitan, cut into bits
2 TB molasses
1 TB Dijon mustard
2 TB ketchup
1 can (15 oz) kidney beans, drained & rinsed
1 can (15 oz) cannellini beans, drained & rinsed
shredded cheese to top, optional

1. Preheat oven to 350. In large saucepan, heat oil & saute garlic, onion, thyme, sage, & rosemary. Add wine, cover, & simmer about 5 minutes. Stir in carrots, celery, potato, & tomato; cover & simmer about 10 minutes, stirring occasionally. Stir in seitan, molasses, mustard, ketchup, & beans.
2. Transfer mixture to oiled baking dish & top with cheese; cover & bake 30 minutes. Option: serve over brown rice