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Soy Bean Vegetable Casserole Recipe
|Onion||1 Medium, chopped|
|Celery||1 Cup (16 tbs), diced|
|Carrots||2 Cup (32 tbs), sliced|
|Cayenne pepper||1⁄8 Teaspoon|
|Chopped parsley||2 Teaspoon (Fresh)|
|Tomato puree||2 Cup (32 tbs)|
|Bean liquid/Water||2 Cup (32 tbs)|
|Cooked soybeans||3 Cup (48 tbs)|
Serving size: Complete recipe
Calories 1675 Calories from Fat 804
% Daily Value*
Total Fat 94 g143.9%
Saturated Fat 13 g64.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2356.1 mg98.2%
Total Carbohydrates 141 g46.9%
Dietary Fiber 52.8 g211.1%
Sugars 60.4 g
Protein 99 g198.3%
Vitamin A 935.8% Vitamin C 174.3%
Calcium 80.7% Iron 204.1%
*Based on a 2000 Calorie diet
In large skillet, saute onion, celery and carrots in oil until tender but not brown (about 10 minutes).
Add seasonings and herbs to sauteed vegetables; slowly stir in the tomato puree and bean liquid or water.
Simmer mixture for about 5 minutes.
Stir in cooked soybeans and simmer about 10 minutes longer.
Turn mixture into a two quart casserole and bake in a preheated oven for one hour or until beans are tender.
Remove from oven and serve immediately.