Categories: Casseroles, Vegetarian, Pasta 
      Yield: 8 servings 
  
  1 1/2 c  Onion,diced                       1/2 ts Thyme 
  1 1/2 c  Celery,diced                      1/2 ts Sage 
      3 tb Salad oil                         1/2 ts Salt,seasoned 
    1/3 c  Flour,whole wheat                 1/4 ts Pepper,seasoned 
      3 c  Veggie broth                      1/4 ts Mustard,dry 
      1    Potato,medium,peeled/grated         2 c  Soy beans,cooked 
    1/2 lb Mushrooms,fresh,sliced              3 c  Noodles,whole wheat cooked 
      1    Tomato,peeled/chopped               3    Tomatoes,medium-size,sliced 
    1/2 ts Rosemary                          1/3 c  Parsley,minced 
  
  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.~