1 (12 ounce) package Seitan
1 (5 pound) can green beans, drained and rinsed
1 onion, sliced
1 carrot, sliced
1 green bell pepper, seeded and diced
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried marjoram leaf
1 teaspoon dried sage
Place seitan in a large bowl. Mix with green beans, onion and carrot. Drain and rinse in cold water.
Stir garlic powder, basil, marjoram and sage into the mixture.
Heat a medium skillet over medium heat. Stir in green beans, onion and carrot. Cook for 1 to 2 minutes, stirring gently. Drain and if using, keep the bowl warm. Let stand 15 minutes to 1 hour, stirring occasionally.
Pour the soaking mixture into a large resealable plastic bag. Add beans, onion and carrot. Cover tightly and refrigerate for 24 hours.
Pour the soaking mixture into a 2 quart casserole dish. Top with the cheese, then sprinkles with salt and pepper. Cover and bake in preheated oven for 60 minutes.
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