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Soy Bean Casserole

  Celery stalks 2 , chopped
  Green pepper 1⁄4 , chopped
  Carrots 3 Medium, grated
  Mushrooms 10 , washed, trimmed, dried, and sliced
  Onion/1 teaspoon onion powder may be added to spices 1⁄2 , chopped
  Safflower oil 2 Teaspoon
  Cooked soybeans 2 Cup (32 tbs)
  Dry mustard 1 1⁄4 Teaspoon
  Tomato juice 1⁄4 Cup (4 tbs)
  Soy sauce 2 Teaspoon
  Sherry 1⁄4 Cup (4 tbs)
  Molasses 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Sweet basil/1 teaspoon fresh basil, chopped 1⁄4 Teaspoon, chopped
  Ground coriander 1⁄4 Teaspoon

Saute the vegetables in the oil.
Add to cooked soybeans.
Mix mustard with a little water or tomato juice and combine with the remaining liquid.
Stir into bean and vegetable mixture.
Add remaining ingredients.
Blend well.
Spoon into a greased casserole.
Bake at 350° 30-40 minutes.
Serve with steamed brown rice with green peas and chopped nuts or sunflower seeds.
Or, serve with hot muffins and baked squash.
This supplies complete protein.
A mixed green salad or sliced cucumber gives a crisp contrast.

Recipe Summary

Main Dish
Soy Bean

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 891 Calories from Fat 304

% Daily Value*

Total Fat 37 g56.5%

Saturated Fat 5.1 g25.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1938.5 mg80.8%

Total Carbohydrates 88 g29.3%

Dietary Fiber 31.6 g126.4%

Sugars 35.1 g

Protein 69 g138.8%

Vitamin A 628.8% Vitamin C 116.1%

Calcium 51.9% Iron 118.6%

*Based on a 2000 Calorie diet

Soy Bean Casserole Recipe