Tempeh Cassoulet

Adapted from Moosewood Lowfat Favorites
Serves 4

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

1. 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.
2. 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.