Recipe - Soybean Ground Beef

STEP 1
1 cup Dried soybeans
3 cup Water
1 teaspoon Salt
1 small Onion

STEP 2
1 Onion; minced
2 Cloves (large) garlic;
minced or put through press
2 Vegetable bullion cubes
1 cup Tomato juice
1 tablespoon Vegetarian Worchestershire
sauce
1 tablespoon Soy sauce; to taste
One half teaspoon Thyme
One half teaspoon Sage
One half teaspoon Paprika

Date: Tue, 23 Apr 1996 10:31:56 0700 (PDT)

From: Julia Mccullough jkmccullough@ucdavis.edu
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 1One half 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, http://www.erols.com/hosey.