Serves: 8
Total Calories: 167

1 1/2 cups onions diced
1 1/2 cups celery diced
3 tablespoons salad oil
1/3 cup whole wheat flour
3 cups veggie broth
1 potato medium, peeled/grated
1/2 pound mushrooms fresh sliced
1 tomato peeled/chopped
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon salt seasoned
1/4 teaspoon black pepper seasoned
1/4 teaspoon dry mustard
2 cups soybeans cooked
3 cups noodles whole wheat cooked
3 tomatoes medium-size, sliced
1/3 cup parsley minced

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 350'F. oven 40 minutes.

Nutritional Facts:

Serves: 8
Total Calories: 167
Calories from Fat: 5

More Recipes from the Cook'n Vegetarian Cookbook:
Bombay Rice & Lentils
Bulgur, Lentil, & Tofu Casserole
Eggplant-Cheese Casserole
Green Bean & Onion Casserole
Hominy Souffle
Macaroni Supper Casserole
Noodle-Cheese-Vegetable Casserole
Potato & Egg Casserole
Potato-Spinach Puff
Spiced Lentil Casserole
Tomato-Zucchini Casserole
Vegetable Bean & Noodle Casserole