Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Lentils 2 tb Light miso
3 c Water 1 tb Prepared yellow mustard
2 ts Dark sesame oil 16 oz Navy beans, cooked
1/4 lb Seitan, cut into chunks 1 md Onion, roughly chopped
1/4 lb Tempeh, cut into chunks 2 md Carrots, chopped
1 ea Bay leaf 1 sm Rutabaga, diced
1/2 ts Thyme 1 lg Parsnip, diced
1/2 ts Sage 4 ea Garlic cloves, chopped
1/2 ts Rosemary Water
1/2 ts Basil 1/2 c Parsley, minced
1/2 ts Black pepper

In a medium saucepan, bring lentils 2 c water to a boil. Lower
heat, simmer for 15 minutes. Drain rinse, set aside.

In a skillet, heat oil saute seitan on medium high until golden
brown. Remove using a slotted spoon fry the tempeh. Return the
seitan to the skillet, add 2 c water, bay leaf, herbs, pepper, miso
mustard. Cover simmer for 10 minutes.

In a large, heavy casserole dish, combine seitan mixture with beans,
lentils vegetables. Season to taste. Add water to the top of the
vegetables, cover simmer for 20 to 25 minutes. Add parsley.
Remove from heat cover. Let stand for 5 minutes before serving.

"Veggie Life" September, 1994
Submitted By MARK SATTERLY On 12-13-94

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