Herbed Soy Bean And Bulgur Casserole
|Dry soybeans||1⁄2 Cup (8 tbs), cooked|
|Bulgur||1 1⁄2 Cup (24 tbs), cooked (Raw Bulgur)|
|Chopped celery||1 Cup (16 tbs)|
|Canned tomato paste||6 Ounce (1 Can)|
|Stock/Water||10 Fluid Ounce|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Milk powder||2 Tablespoon|
|Brewer's yeast||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Chopped fresh parsley||1⁄3 Cup (5.33 tbs)|
|Oregano leaves||1⁄2 Teaspoon|
|Tamari soy sauce||1 Tablespoon|
Put into your blender 1/2 cup of the cooked soy-beans, 1/2 cup of the chopped celery, the tomato paste, stock, and egg; buzz until smooth.
Turn the mixture into a large bowl. Stir in the remaining soybeans, the bulgur, the remaining celery, and all of the other ingredients. Combine everything thoroughly.
Turn the mixture into an oiled casserole and bake at 350°F for 45 minutes, until the top is crusty. You may top with grated cheese for the last few minutes of baking.