Ingredients

1 1/2 C.(s) onion, diced
1 1/2 C.(s) celery, diced
3 Tbsp. salad oil
1/3 C.(s) flour, whole wheat
3 C.(s) veggie broth
1 potato, medium, peeled/grated
1/2 pound mushrooms, fresh, sliced
1 tomato, peeled/chopped
1/2 tsp. rosemary
1/2 tsp. thyme
1/2 tsp. sage
1/2 tsp. salt, seasoned
1/4 tsp. pepper, seasoned
1/4 tsp. mustard, dry
2 C.(s) soy beans, cooked
3 C.(s) noodles, whole wheat cooked
3 tomatoes, medium size, sliced
1/3 C.(s) parsley, minced

Cooking Instructions

1. Saute onion and celery in oil in a large Dutch oven until soft. 2. Stir in flour; cook several minutes, stirring over medium heat. 3. Reduce heat; slowly add soy bean stock, stirring constantly. 4. Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly. 5. Remove from heat and set aside. 6. Alternate layers of soy beans and noodles in a greased 12x8x2 inch baking dish; pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture. ) 7. Arrange tomato slices over top; sprinkle with parsley. 8. Bake in preheated 350’F. oven 40 minutes.
 
 
While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, Take, eat; this is My body." (Matthew 26:26)