| 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 |
tb |
Salad oil |
| 1/3 |
c |
Flour,whole wheat |
| 3 |
c |
Veggie broth |
| 1 |
|
Potato,medium,peeled/grated |
| 1/2 |
lb |
Mushrooms,fresh,sliced |
| 1 |
|
Tomato,peeled/chopped |
| 1/2 |
ts |
Rosemary |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
Sage |
| 1/2 |
ts |
Salt,seasoned |
| 1/4 |
ts |
Pepper,seasoned |
| 1/4 |
ts |
Mustard,dry |
| 2 |
c |
Soy beans,cooked |
| 3 |
c |
Noodles,whole wheat cooked |
| 3 |
|
Tomatoes,medium-size,sliced |
| 1/3 |
c |
Parsley,minced |
INSTRUCTIONS
1. 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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