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 350'F. oven 40 minutes.~