Annie- CRUSTY SOYBEAN CASSEROLE

[Guest guest]

CRUSTY SOYBEAN CASSEROLEHere is the recipe Annie. It calls for soybeans but my

Mom always uses soy flakes instead. I didn't have flakes so I made it with the

soybeans the other day, still yummy but I will try with the flakes when I order

them.

 

Sarah in CA

 

 

 

CRUSTY SOYBEAN CASSEROLE

 

 

½ cup dry soybeans, cooked pinch cayenne

 

2 cups corn, fresh or frozen ¼ cup tomato paste

 

2 cups canned tomatoes 3 tbsp. brewer’s yeast

 

1 cup chopped onion ½ cup stock

 

½ cup chopped celery wheat germ

 

1 clove crushed garlic 1/3 cup grated

cheese

 

½ tsp each thyme and butter

 

Summer savory 2 ½ cups raw brown

rice,

 

2 tsp salt

cooked

 

 

 

Combine soybeans, corn, tomatoes, onion, celery, garlic, herbs, spices and salt.

Combine

 

tomato paste, brewer’s yeast and stock.

 

 

 

Place ½ of the cooked rice on the bottom of a 4-6 quart casserole. Cover with

the

 

vegetable mixture. Spread tomato paste over the vegetables and cover with rest

 

of the rice. Sprinkle with grated cheese and wheat germ. Dot with butter and

bake

 

uncovered for 30 mins. at 350º F.

 

 

 

Diet for a Small Planet

 

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[Guest guest]

Thank you, Sarah! This sounds really yummy! I'll put some soybeans on to soak

tonight, and will cook them all day tomorrow in the crockpot. And then make

this casserole. I save the cooking liquid when I get the soybeans out of the

crockpot - it makes for delicious gravy over seitan steaks, or anything " beefy "

sounding. You just use it as the liquid. You use butter or vegan butter, and

flour to create a roux, and then use the soybean water, which is already a bit

thick, and pour it into the roux you made, and stir until the gravy is as thick

as you like it. My daughter loves it over her baked potato, and I do too. It is

very reminiscent of be*f gravy, so it satisfies that urge sometimes you get for

that taste. And it is a beautiful brown color gravy. So even if you don't want

to make the gravy that day, save the juice in a plastic or whatever container,

leaving room for expansion, and freeze it. I also make a good soybean spread to

use with crackers, which I'll try to post today, later. It is my adaptation

from the first Laurel's Kitchen cookbook. And it is delicious, and people are

gobbling it up and they ask what it is made from, and you say soybeans and they

are saying no way! They had figured no way could a soybean taste so good. So

I'll try to post that recipe later today. I've got to get ready for an appt.

now, or I'd do it now.

 

Luckily, my husband loves beans, so he'll love this casserole, and I can make it

vegan by using vegan butter and vegan cheese. YAY!

 

Thanks again for posting this. It is bound to be one of our favorite recipes.

I'll let you know how it does with my DH. (we are empty nesters).

Wishing you peace, hope, love, and joy,

Annie L.

[Guest guest]

Annie, thanks so much for the tip on the gravy. I have been unable to find

a gravy I like since I have become vegetarian. Everything is always so

mushroomy and I hate mushrooms. I will definitely try this gravy. I am not

familiar with seitan so not sure what that is. I can't wait to see the

soybean spread recipe. I hope you like the casserole. I might try cooking

some soybeans in the crockpot to see how they turn out.

 

Sarah in CA