Yield: 8 Servings
|1 cup||Dried soybeans|
|1 \N||Onion; minced|
|2 \N||Cloves (large) garlic; minced or put through press|
|2 \N||Vegetable bullion cubes|
|1 cup||Tomato juice|
|1 tablespoon||Vegetarian Worchestershire sauce|
|1 tablespoon||Soy sauce; to taste|
Date: Tue, 23 Apr 1996 10:31:56 -0700 (PDT) From: Julia Mccullough <jkmccullough@...> This is from Martha Rose Shulman's "Gourmet Vegetarian Feasts", one of my favorite veg (not vlf but easily adaptable) cookbooks. BTW, soybeans are one of the higher fat legumes. The book doesn't give the fat content of this recipe, and I don't have the software to figure it out myself. There is no added fat in this recipe, and it appears to meet list guidelines in my opinion. However, given the tone of the list lately, I'm actually a bit hesitant to post it, but I'll give it a try because some people may like to try it (it really is a very good and adaptable recipe).
Step 1: Soak soybeans overnight in water. In the morning, grind them 1 cup at a time in a blender with the onion, adding enough water to cover. Place soybeans in a very large saucepan, at least twice their volume. Add enough water to cover by 2 inches and bring mixture slowly to a boil. Add salt, reduce heat, and cover. Simmer 1 to 1-½ hours, or until the liquid is absorbed (A thin layer may stick to the bottom of the pan, but it will come off easily with soaking).
Step 2: In large heavy bottomed frying pan, saute onion and garlic in a couple of tablespoons of water until tender. Add boullion cubes and mash with the back of a spoon, then add tomato juice, Worchestershire sauce and soy sauce, and cook together a few minutes over medium heat. Add soybeans and herbs. Stir together and cook, uncovered, over a medium flame until almost dry, about 40 minutes. Stir from time to time to prevent sticking.
Remove from heat. This can be used to replace ground beef in many dishes, such as spaghetti sauce, tacos, and casseroles.
NOTE: This recipe is very forgiving. I have made it before without the Worchestershire, soy sauce, boullion cubes, and using stewed tomatos for the tomato juice and it turned out just fine. If you are concerned about sodium, you may wish to try nutritional yeast instead of the boullion.
FATFREE DIGEST V96 #120
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .