Vegetable Bean Noodle Bake
Ingredients
- 3 cups cooked whole wheat noodles (6 oz. uncooked) ⓘ
- 2 cups cooked soybeans (1 cup uncooked) ⓘ
- 1 onion ⓘ
- 12 head celery ⓘ
- 2 carrots ⓘ
- 1 potato ⓘ
- 2 ears fresh corn ⓘ
- 4 tomatoes ⓘ
- 4 tablespoons oil ⓘ
- 5 tablespoons whole wheat flour ⓘ
- 3 cups soybean stock ⓘ
- 1 teaspoon salt ⓘ
- 14 teaspoon pepper ⓘ
- 14 teaspoon mustard powder ⓘ
- 12 teaspoon sage ⓘ
- 2 teaspoons basil ⓘ
- 13 cup minced parsley
Instructions
- Cook soybeans early in the day.
- Cook noodles and drain.
- Prepare all vegetables: dice celery and onion, grate carrots and potato, remove corn from cobs, chop one tomato and slice remaining three.
- Saute onions and celery in oil until soft.
- Stir in flour and cook several minutes, stirring over medium heat.
- Slowly add soybean stock, stirring constantly.
- Keep heat low.
- Add carrots, potato, corn, chopped tomato and seasonings.
- Bring to a boil to thicken, stirring all the while, and remove from heat.
- Preheat oven to 350*.
- In a greased 9" x 13" baking dish, alternate layers of beans and noodles, pouring some of the vegetable gravy over each layer.
- Liquid should come almost to the top of the mixture.
- Arrange tomato slices over top of casserole and sprinkle with parsley.
- Bake for 40 minutes.
Nutrition & Diet Analysis (per serving)
1109
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).