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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
  Egg 1
  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)
  Sage 1 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian
Soy Bean

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1644 Calories from Fat 277

% Daily Value*

Total Fat 33 g51.1%

Saturated Fat 6.8 g34.1%

Trans Fat 0 g

Cholesterol 223.1 mg74.4%

Sodium 4637.1 mg193.2%

Total Carbohydrates 257 g85.7%

Dietary Fiber 68.2 g272.6%

Sugars 35.6 g

Protein 100 g200.7%

Vitamin A 113.8% Vitamin C 215.6%

Calcium 58.3% Iron 205%

*Based on a 2000 Calorie diet

Herbed Soy Bean And Bulgur Casserole Recipe