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Ingredients Jump to Instructions ↓

  1. 1 1/2 c Onion,diced

  2. 1 1/2 c Celery,diced

  3. 3 tb Salad oil

  4. 1/3 c Flour,whole wheat

  5. 3 c Veggie broth

  6. 1 Potato,medium,peeled/grated

  7. 1/2 lb Mushrooms,fresh,sliced

  8. 1 Tomato,peeled/chopped

  9. 1/2 ts Rosemary

  10. 1/2 ts Thyme

  11. 1/2 ts Sage

  12. 1/2 ts Salt,seasoned

  13. 1/4 ts Pepper,seasoned

  14. 1/4 ts Mustard,dry

  15. 2 c Soy beans,cooked

  16. 3 c Noodles,whole wheat cooked

  17. 3 Tomatoes,medium-size,sliced

  18. 1/3 c Parsley,minced

  19. 1. Saute onion and celery in oil in a large Dutch oven until soft.~ 2. Stir

Instructions Jump to Ingredients ↑

  1. 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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