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- Side One - Cut Out Below -

Two Soybean Vegetarian Casserole (vegan recipe)

  • 2 Tbsp. canola oil
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/ 2 cup red pepper, chopped
  • 1 clove garlic minced
  • 1 cup uncooked buglur wheat
  • 1 cup orange juice
  • 1 cup vegetable broth (or water)
  • 3/4 cup green soybeans, frozen (Sweet Beans by Sno Pac™)
  • 3/4 cup black soybeans, canned - rinsed and drained (Eden Foods™)
  • 1/2 lb. fresh mushrooms, sliced  - I use shiitake
  • 1/3 cup raisins








- Side Two- Cut Out Below -

  • 1/4 cup wheat germ or mix wheat germ and ground flax seeds
  • 1 small can Mandarin oranges


  • Sauté onion, celery, pepper, and garlic in oil for one minute. 
  • Add buglur, cook five minutes more, stirring to keep from sticking. 
  • Stir in orange juice and broth, bring to boil. 
  • Add beans, mushrooms, raisins, and wheat germ.  Reduce heat and simmer 15-20 minutes (covered) until buglur is tender and all liquid is absorbed. 
  • Serve warm or cold.  Scoop onto plate and garnish with 2-3 orange slices.

Yield:  12 - 3 oz. servings

This dish is beautiful to look at, and the recipe can easily be doubled which will fill a 9"x13" baking dish.   I have taken this dish to many potlucks (and even to this year's Thanksgiving meal at my parents' home) to rave reviews from people who have never eaten soybeans.