Prep 20 mins
Cook 45 mins
This is a filling casserole that's been described as "earthy, but very good" by one person for whom I've made it. The sesame seed meal can be made by chopping up an equivalent amount of sesame seeds in a food processor. Originally from _Diet for a Small Planet_.
- 2 cups cooked garbanzo beans
- 2 cups breadcrumbs, preferably whole wheat
- 1 1⁄2 cups vegetable stock
- 2 tablespoons vegetable oil
- 2 medium yellow onions, chopped
- 1⁄2 cup sesame seed meal
- 2 tablespoons tahini sesame butter (tahini)
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon coriander
- 1⁄4 teaspoon nutmeg
- 1 bay leaf
- 1⁄4 cup chopped fresh parsley
- 1⁄2 teaspoon salt
- 3 tablespoons soy sauce
- 2⁄3 cup shredded cheese (Monterey Jack recommended)
- Preheat oven to 325°F Mash garbanzo beans; set aside.
- Heat stock and add it to bread crumbs, stirring until stock is absorbed.
- In a large skillet, heat oil and sauté onions until they are translucent.
- Add sesame meal and sesame butter and continue sautéing until mixture is lightly browned.
- In a mixing bowl, combine bread crumbs, sauté mixture, mashed beans, thyme, coriander, nutmeg, bay leaf, parsley, salt, and soy sauce.
- Put mixture in casserole dish and bake for 20 minutes.
- Top with cheese and bake for another 10 minutes.