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

Saute onion and celery in oil in a large Dutch oven until soft. Stir in flour; cook several minutes, stirring over medium heat. Reduce heat; slowly add soy bean stock, stirring constantly. Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly. Remove from heat and set aside. 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.) Arrange tomato slices over top; sprinkle with parsley. Bake in preheated 350 degree F. oven 40 minutes.