Hearty 'Beef' Cassoulet

6 garlic cloves, minced
1 1/2 cups chopped onions
1 Tbsp. dried thyme
3 bay leaves
1/2 tsp. marjoram
1 tsp. dried rosemary
3 Tbsp. olive oil
1/2 cup red wine
1 cup peeled and sliced carrots
3/4 cup sliced celery
1 cup cubed potatoes
1 cup diced tomatoes
3/4 cup cubed seitan
2 Tbsp. molasses
2 Tbs. Dijon mustard
1 15-oz. can kidney beans, drained
1 15-oz. can navy beans, drained
Sea salt and pepper, to taste
1 cup whole wheat bread crumbs mixed with 3 Tbsp. olive oil

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, celery, 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.