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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A tasty soybean pie with a cornmeal crust. Completely vegetarian if you use vegetarian worcestershire sauce. Prep time does not include time for soaking and cooking soybeans. From the More-with-Less Cookbook. Ingredients:
1 cup dried soybeans |
3 cups water |
1 tablespoon oil |
1 medium onion, chopped |
1 garlic clove, crushed |
1 cup tomato sauce |
2 teaspoons chili powder |
2 teaspoons worcestershire sauce or 2 teaspoons vegetarian worcestershire sauce |
salt and pepper, to taste |
1/2 cup cornmeal |
1/2 cup flour |
1 teaspoon salt |
1 tablespoon shortening |
1 egg |
1/4 cup water |
1/2 cup grated cheddar cheese |
Directions:
1. Soak soybeans in water overnight.
2. Cook slowly 3-4 hours.
3. Drain.
4. Heat oil in skillet.
5. Add onion, garlic and soybeans.
6. Saute for 5 minutes.
7. Add tomato sauce, chili powder, worcestershire sauce, salt and pepper.
8. Simmer for a little while.
9. Preheat oven to 350 degrees F.
10. Meanwhile, prepare crust.
11. Combine cornmeal, flour and 1 tsp salt in a bowl.
12. Cut in shortening.
13. In a separate bowl, beat together egg and 1/4 cup water.
14. Add to cornmeal mixture.
15. Press into 9 inch pie plate to form crust.
16. Fill pie with soybean mixture.
17. Top with cheese.
18. Bake 25 minutes.
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