Vegetable, Bean and Noodle Casserole

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Vegetable, Bean and Noodle Casserole

 

1 1/2 cups onion, diced

1 1/2 cups celery, diced

3 tbsps. salad oil

1/3 cup flour, whole wheat

3 cups veggie broth

1 potato, medium, peeled, grated

1/2 lb. mushrooms, fresh, sliced

1 tomato, peeled, chopped

1/2 tsp. rosemary

1/2 tsp. thyme

1/2 tsp. sage

1/2 tsp. sea salt

1/4 tsp. fresh ground pepper

1/4 tsp. mustard, dry

2 cups soy beans, cooked

3 cups noodles, whole wheat cooked

3 tomatoes, medium-size, sliced

1/3 cup parsley, minced

 

Saute onion and celery in oil in a large Dutch oven until soft.

Stir in flour, cook several minutes, stirring over medium heat.

Reduce heat, slowly add soy bean stock, stirring constantly.

Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to

boil to thicken, stirring constantly.

Remove from heat and set aside.

Alternate layers of soy beans and noodles in a greased 12 x 8 x 2 inch baking

dish; pour some of the vegetable gravy over each layer.

(Gravy should come almost to top of mixture.)

Arrange tomato slices over top; sprinkle with parsley.

Bake in preheated 350 degree oven 40 minutes.

Makes 6 servings.

 

 

 

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