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Soy Bean Vegetable Casserole

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Ingredients
  Onion 1 Medium, chopped
  Celery 1 Cup (16 tbs), diced
  Carrots 2 Cup (32 tbs), sliced
  Oil 3 Tablespoon
  Salt 1 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Rosemary 1⁄4 Teaspoon
  Chopped parsley 2 Teaspoon (Fresh)
  Tomato puree 2 Cup (32 tbs)
  Bean liquid/Water 2 Cup (32 tbs)
  Cooked soybeans 3 Cup (48 tbs)
Directions

Preheat oven to 350°F.
In large skillet, saute onion, celery and carrots in oil until tender but not brown (about 10 minutes).
Add seasonings and herbs to sauteed vegetables; slowly stir in the tomato puree and bean liquid or water.
Simmer mixture for about 5 minutes.
Stir in cooked soybeans and simmer about 10 minutes longer.
Turn mixture into a two quart casserole and bake in a preheated oven for one hour or until beans are tender.
Remove from oven and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Bean
Interest: 
Everyday

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Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1675 Calories from Fat 804

% Daily Value*

Total Fat 94 g143.9%

Saturated Fat 13 g64.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2356.1 mg98.2%

Total Carbohydrates 141 g46.9%

Dietary Fiber 52.8 g211.1%

Sugars 60.4 g

Protein 99 g198.3%

Vitamin A 935.8% Vitamin C 174.3%

Calcium 80.7% Iron 204.1%

*Based on a 2000 Calorie diet

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Soy Bean Vegetable Casserole Recipe