1 1/2 c  Onion,diced
1 1/2 c  Celery,diced
3 tb Salad oil
1/3 c  Flour,whole wheat
3 c  Veggie broth
1    Potato,medium,peeled/grated
1/2 lb Mushrooms,fresh,sliced
1    Tomato,peeled/chopped
1/2 ts Rosemary
1/2 ts Thyme
1/2 ts Sage
1/2 ts Salt,seasoned
1/4 ts Pepper,seasoned
1/4 ts Mustard,dry
2 c  Soy beans,cooked
3 c  Noodles,whole wheat cooked
3    Tomatoes,medium-size,sliced
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 350F. oven 40 minutes.~