Soy Bean Vegetable Casserole Recipe
Ingredients
| Onion | 1 Medium, chopped | |
| Celery | 1 Cup (16 tbs), diced | |
| Carrots | 2 Cup (16 tbs), sliced | |
| Oil | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Cayenne | 1/8 Teaspoon | |
| Rosemary | 1/4 Teaspoon | |
| Chopped parsley | 2 Teaspoon | |
| Tomato puree | 2 Cup (16 tbs) | |
| 2 cups bean liquid or water | ||
| 3 cups cooked soybeans | ||
Directions
Preheat oven to 350°F.
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.
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.
Chef
