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| 1 1/2 Tasse | onions diced |
| 1 1/2 Tasse | Celery diced |
| 3 Esslöffel | salad oil |
| 1/3 Tasse | Flour, whole wheat |
| 3 Tasse | Veggie broth |
| 1 | Potato, medium, peeled/grated |
| 1/2 x ca. 450 g | Mushrooms fresh, sliced |
| 1 | Tomato, peeled/chopped |
| 1/2 Teelöffel | rosemary |
| 1/2 Teelöffel | thyme |
| 1/2 Teelöffel | sage |
| 1/2 Teelöffel | Salt, seasoned |
| 1/4 Teelöffel | Pepper, seasoned |
| 1/4 Teelöffel | Mustard dry |
| 2 Tasse | Soy beans, cooked |
| 3 Tasse | Noodles, whole wheat cooked |
| 3 | Tomatoes, medium-size, sliced |
| 1/3 Tasse | Parsley minced |
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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.~
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