Soy Bean Casserole Recipe
Ingredients
| Celery stalks | 2 , chopped | |
| Green pepper | 1/4 To taste, chopped | |
| Carrots | 3 Medium, grated | |
| 8-10 mushrooms, washed, trimmed, dried, and sliced | ||
| 1/2 onion, chopped, or 1 tsp onion powder (added to spices) | ||
| Safflower oil | 2 Teaspoon | |
| 2 cup cooked soybeans | ||
| Dry mustard | 1 1/4 Teaspoon | |
| L 1/4 cup tomato juice | ||
| Soy sauce | 2 Teaspoon | |
| Sherry | 1/4 Cup (16 tbs) | |
| Molasses | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Sweet basil | 1/4 Teaspoon, chopped | |
| Ground coriander | 1/4 Teaspoon | |
Directions
Saute the vegetables in the oil.
Add to cooked soybeans.
Mix mustard with a little water or tomato juice and combine with the remaining liquid.
Stir into bean and vegetable mixture.
Add remaining ingredients.
Blend well.
Spoon into a greased casserole.
Bake at 350° 30-40 minutes.
Serve with steamed brown rice with green peas and chopped nuts or sunflower seeds.
Or, serve with hot muffins and baked squash.
This supplies complete protein.
A mixed green salad or sliced cucumber gives a crisp contrast.
Add to cooked soybeans.
Mix mustard with a little water or tomato juice and combine with the remaining liquid.
Stir into bean and vegetable mixture.
Add remaining ingredients.
Blend well.
Spoon into a greased casserole.
Bake at 350° 30-40 minutes.
Serve with steamed brown rice with green peas and chopped nuts or sunflower seeds.
Or, serve with hot muffins and baked squash.
This supplies complete protein.
A mixed green salad or sliced cucumber gives a crisp contrast.
Chef
