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Herbed Soy Bean And Bulgur Casserole

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Ingredients
  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
Directions

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: 
Medium
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Soy Bean
Interest: 
Healthy

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