Recipe Archives->Vegetarian->Soy Gevult

Soy Gevult

2 cups soybeans, soaked 3 hrs.
2 teaspoons salt
1 cup sour cream
1 1/2 ounces dried black mushrooms
2 1/2 cups boiling water
1 1/2 cups chopped onion
2 cloves garlic, crushed
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
2 tablespoons tamari soy sauce
2 tablespoons sherry

Put soybeans and 2 tsp. salt in saucepan and cover with water.
Cook 1 3/4 hours, or until tender.  When still hot (and drained),
toss with sour cream.

Place mushrooms in bowl.  Pour in the boiling water.  Cover, let
stand 20 minutes.  Drain mushrooms thoroughly, squeezing out excess
water.  Reserve soaking water.  Slice the mushrooms thinly.

Melt the butter in a saucepan.  Add onion, garlic, sliced black
mushrooms, and salt. After 5 minutes, stir in flour.  Keep stirring
& cooking 5 more minutes.  Add black mushroom water, sherry, and
tamari.  Cook, stirring frequently, over very low heat 8-10 minutes,
or until thickened and smooth.

Steam up some of your favorite vegetables.  Carrot, cabbage,
zucchini, etc.  Recommended amount:  about 6 cups' worth, steamed.
(1 small head cabbage, one medium sliced carrot, one smallish
zucchini, for example.)

Combine everything in large casserole.  Add 2 more tbs. sherry, 2
more tbs. tamari, and lots of black pepper.  Bake covered, 45-50
minutes at 350 F.

Printable version: soy-gevult.txt.