Soybean Casserole
Discover the comforting flavors of our hearty Soybean Casserole, a nutritious and satisfying dish perfect for family dinners or meal prep. Packed with protein-rich dried soybeans, vibrant vegetables like carrots and celery, and nutty brown rice, this casserole is simmered with aromatic spices like paprika and a splash of vegetable broth for incredible depth of flavor. Topped with gooey melted cheddar cheese and a sprinkle of fresh parsley, this oven-baked wonder delivers a wholesome, comforting experience in every bite. With its tender texture and rich blend of ingredients, this dish is ideal for vegetarians or anyone looking to upgrade their casserole game with a nutritious twist. Whether served fresh out of the oven or reheated as a make-ahead meal, the Soybean Casserole checks all the boxes for flavor, satisfaction, and ease.
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Recipe Information
Ingredients
- 2 cups dried soybeans
- 6 cups water
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 large carrot, chopped
- 2 stalks celery stalks, chopped
- 1 cup cooked brown rice
- 1 cup vegetable broth
- 1 14-ounce can diced tomatoes, canned
- 1 cup shredded cheddar cheese
- 2 tablespoons parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons paprika
Instructions
Rinse the dried soybeans thoroughly. Place them in a large pot with 6 cups of water. Bring to a boil, then reduce the heat and simmer for 60-70 minutes or until they are tender. Drain and set aside.
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic, carrot, and celery to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
In a large mixing bowl, combine the cooked soybeans, sautéed vegetables, cooked brown rice, vegetable broth, and canned diced tomatoes. Season the mixture with salt, black pepper, and paprika. Stir well to combine.
Lightly grease a casserole dish and pour the soybean mixture into it, spreading it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with chopped parsley and serve warm. Enjoy your hearty soybean casserole!
Nutrition Facts
Calories |
3003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 3568 mg | 155% | |
| Total Carbohydrate | 232.8 g | 85% | |
| Dietary Fiber | 55.0 g | 196% | |
| Total Sugars | 55.1 g | ||
| Protein | 190.7 g | 381% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2252 mg | 173% | |
| Iron | 69.2 mg | 384% | |
| Potassium | 9363 mg | 199% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
