Vegetable Bean & Noodle Casserole Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Onion, diced
1 1/2 cup: Celery, diced
3 tbsp: Salad oil,
1/3 cup: Flour, whole wheat
3 cup: Veggie broth,
1: Potato, medium,peeled/grated
1/2 lbs: Mushrooms, fresh,sliced
1: Tomato, peeled/chopped
1/2 tsp: Rosemary,
1/2 tsp: Thyme,
1/2 tsp: Sage,
1/2 tsp: Salt, seasoned
1/4 tsp: Pepper, seasoned
1/4 tsp: Mustard, dry
2 cup: Soy beans, cooked
3 cup: Noodles, whole wheat cooked
3: Tomatoes, medium-size,sliced
1/3 cup: Parsley, minced
Directions:
1. Saute onion and celery in oil in a large Dutch oven until soft.~
2. Stir in flour; cook several minutes, stirring over medium heat.~
3. Reduce heat; slowly add soy bean stock, stirring constantly.~ 4.
Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings;
bring to boil to thicken, stirring constantly.~ 5. Remove from heat
and set aside.~ 6. Alternate layers of soy beans and noodles in a
greased 12x8x2-inch baking dish; pour some of the vegetable gravy
over each layer. (Gravy should come almost to top of mixture.)~ 7.
Arrange tomato slices over top; sprinkle with parsley.~ 8. Bake in
preheated 350F. oven 40 minutes.~
Source from luhu.jp
2. Stir in flour; cook several minutes, stirring over medium heat.~
3. Reduce heat; slowly add soy bean stock, stirring constantly.~ 4.
Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings;
bring to boil to thicken, stirring constantly.~ 5. Remove from heat
and set aside.~ 6. Alternate layers of soy beans and noodles in a
greased 12x8x2-inch baking dish; pour some of the vegetable gravy
over each layer. (Gravy should come almost to top of mixture.)~ 7.
Arrange tomato slices over top; sprinkle with parsley.~ 8. Bake in
preheated 350F. oven 40 minutes.~
Source from luhu.jp