Ingredients:
- 6 garlic cloves, minced
- 1 1/2 cups chopped onions
- 1 Tbsp. dried thyme
- 3 bay leaves
- 1/2 tsp. marjoram
- 1 tsp. fresh rosemary
- 3 Tbsp. olive oil
- 1/2 cup red wine
- 1 cup peeled and sliced carrots
- 1 cup cubed red potatoes
- 1 cup diced tomatoes
- 3/4 cup cubed seitan
- 2 Tbsp. molasses
- 2 Tbs. Dijon mustard
- 1 15-oz. can navy beans, (soaked over night, cooked and drained)
- Sea salt and pepper, to taste
- 1 cup whole wheat bread crumbs mixed with 3 Tbsp. olive oil
Directions:
Preheat the oven to 350 degrees F.
In a large pot, saute the garlic, onions, thyme, bay leaves, marjoram, and rosemary in the olive oil for about 2 minutes. 
Add the wine, cover, and simmer for 5 minutes.
Add the carrots, potatoes, and tomatoes and simmer for 10 minutes. 
Add the seitan, molasses, mustard, beans, salt and pepper. Heat through. 
Transfer the mixture to 6 15-oz. oiled casserole dishes. Top with the bread crumbs, cover, and bake for about 45 minutes. 
Makes 4 to 6 servings.
