Title: Vegetable Stew with Soybeans
Categories: Entree Casserole Vegetarian
Yield: 4 Servings
| 1/2 | c | Dry soybeans, soaked |
| 1/4 | c | Grated carrots |
| 1 | c | Water |
| 1 | | Bay leaf |
| 2 | lg | Potatoes, cubed |
| 1 1/2 | c | Carrots, cubed |
| 1 1/2 | c | Celery, chopped |
| 1 1/2 | c | Green bell pepper, chopped |
| 1 | | Handful parsley, chopped |
| 1 | ts | Marjoram |
| 1 | ts | Sage |
| ROUX |
| 2 | tb | Whole wheat flour |
| 2 | tb | Soy flour |
| 4 | tb | Ghee |
| 1/2 | ts | Salt |
| 1 | pn | Pepper |
Cook soybeans, grated carrot & bay leaf in 1 c water till beans are soft.
When cooked, combine with their cooking liquid in a heavy pot with the
chopped vegetables. Barely cover with water. Bring to a boil, add pices &
herbs & simer for 20 minutes or until vegetables are tender. In a small pan
make the roux. Cook the flour in the ghee with the salt & pepper for 5
minutes, but be careful not to burn it. Slowly add roux to the vegetables.
Stir well & let boil for a few seconds. When it thickens, serve.