| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Vegetarian | Casseroles, Vegetarian | 8 | Servings |
INGREDIENTS
| 1 1/2 | c | Onion, diced |
| 1 1/2 | c | Celery, diced |
| 3 | T | Salad oil |
| 1/3 | c | Flour, whole wheat |
| 3 | c | Veggie broth |
| 1 | Potato, mediumpeeled/grated | |
| 1/2 | lb | Mushrooms, freshsliced |
| 1 | Tomato, peeled/chopped | |
| 1/2 | t | Rosemary |
| 1/2 | t | Thyme |
| 1/2 | t | Sage |
| 1/2 | t | Salt, seasoned |
| 1/4 | t | Pepper, seasoned |
| 1/4 | t | Mustard, dry |
| 2 | c | Soy beans, cooked |
| 3 | c | Noodles, whole wheat cooked |
| 3 | Tomatoes, medium-sizesliced | |
| 1/3 | c | Parsley, minced |
INSTRUCTIONS
Saute onion and celery in oil in a large Dutch oven until soft.~ 2. Stir in flour; cook several minutes, stirring over medium heat.~ 3. Reduce heat; slowly add soy bean stock, stirring constantly.~ 4. Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly.~ 5. Remove from heat and set aside.~ 6. Alternate layers of soy beans and noodles in a greased 12x8x2-inch baking dish; pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture.)~ 7. Arrange tomato slices over top; sprinkle with parsley.~ 8. Bake in preheated 350'F. oven 40 minutes.~
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Nutrition (calculated from recipe ingredients)
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Calories: 146
Calories From Fat: 72
Total Fat: 8.3g
Cholesterol: 0mg
Sodium: 221.3mg
Potassium: 368.3mg
Carbohydrates: 12.8g
Fiber: 3.1g
Sugar: 1.7g
Protein: 6.7g