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Side One - Cut Out Below -
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Two
Soybean Vegetarian Casserole (vegan recipe)
- 2
Tbsp. canola oil
- 1/2
cup onion, chopped
- 1/2
cup celery, chopped
- 1/
2 cup red pepper, chopped
- 1
clove garlic minced
- 1
cup uncooked buglur wheat
- 1
cup orange juice
- 1
cup vegetable broth (or water)
- 3/4
cup green soybeans, frozen (Sweet Beans by Sno Pac™)
- 3/4
cup black soybeans, canned - rinsed and drained (Eden
Foods™)
- 1/2
lb. fresh mushrooms, sliced - I use shiitake
- 1/3
cup raisins
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Side Two- Cut Out Below -
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- 1/4
cup wheat germ or mix wheat germ and ground flax seeds
- 1
small can Mandarin oranges
Directions:
- Sauté
onion, celery, pepper, and garlic in oil for one minute.
- Add
buglur, cook five minutes more, stirring to keep from
sticking.
- Stir
in orange juice and broth, bring to boil.
- Add
beans, mushrooms, raisins, and wheat germ. Reduce
heat and simmer 15-20 minutes (covered) until buglur
is tender and all liquid is absorbed.
- Serve
warm or cold. Scoop onto plate and garnish with
2-3 orange slices.
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Yield:
12 - 3 oz. servings
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This dish is beautiful to look at, and the recipe can
easily be doubled which will fill a 9"x13" baking
dish. I have taken this dish to many potlucks (and
even to this year's Thanksgiving meal at my parents' home)
to rave reviews from people who have never eaten soybeans.
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