Soy Bean Rice Casserole
|Soybeans||1⁄2 Cup (8 tbs) (Cooked)|
|Cornstarch||2 Cup (32 tbs) (Fresh/ Frozen)|
|Canned tomatoes||2 Cup (32 tbs)|
|Onion||1 Cup (16 tbs), chopped|
|Garlic||1 Clove (5 gm), crushed|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Nutritional yeast||3 Tablespoon|
|Stock||1⁄2 Cup (8 tbs)|
|Cooked brown rice||2 1⁄2 Cup (40 tbs)|
|Grated cheese||1⁄3 Cup (5.33 tbs)|
|Wheat germ||2 Tablespoon|
Combine soybeans, corn, tomatoes, onion, garlic, thyme, salt and cayenne.
Combine tomato paste, nutritional yeast, and stock.
Place half the cooked rice on the bottom of an oiled 4 quart casserole.
Cover the rice with the vegetable mixture.
Spread the tomato paste over the vegetables and cover this layer with the rest of the rice.
Sprinkle with grated cheese and then wheat germ.
Bake uncovered for 30 minutes in preheated oven.
Serving size: Complete recipe
Calories 2712 Calories from Fat 351
% Daily Value*
Total Fat 40 g61.5%
Saturated Fat 11.7 g58.6%
Trans Fat 0 g
Cholesterol 37.8 mg12.6%
Sodium 3538.8 mg147.4%
Total Carbohydrates 505 g168.3%
Dietary Fiber 42.4 g169.5%
Sugars 20.4 g
Protein 86 g171.7%
Vitamin A 100.2% Vitamin C 137%
Calcium 102.9% Iron 169%
*Based on a 2000 Calorie diet