Scheherazade Casserole

Submitted by Sharon123

"I got this from Moosewood Cookbook and boy is it good! My husband liked it with lots of hot sauce. Good vegetarian meal! My whole family loved it."

 

• Ready In: 1hr 10mins
• Ingredients: 17
• Serves: 5

ingredients

• 1 cup raw bulgur
• 1 cup boiling water
• 1 tablespoon olive oil
• 2 cups minced onions
• 3 garlic cloves, minced (feel free to use more)
• 1⁄2 teaspoon salt
• 2 teaspoons cumin
• 1 1⁄2 teaspoons basil
• black pepper
• cayenne, to taste
• 1 large bell pepper, diced
• 3⁄4 cup dried soybeans, soaked (I used canned pintos)
• 1 (14 ounce) can tomatoes, drained
• 3 tablespoons tomato paste (1/2 of a small can)
• 1⁄2 cup packed finely minced fresh parsley
• 1 1⁄2 - 2 cups crumbled feta cheese
• hot sauce

directions

1. Preheat oven to 375*.
2. Lightly oil a 9x13" baking pan.
3. Place bulgur in a small bowl.
4. Add boiling water, cover with a plate, and let stand at least 15 minutes.
5. Meanwhile, heat olive oil in large skillet.
6. Add onion, garlic, salt and seasonings.
7. Stir occasionally as you saute over medium heat for 5 to 8 minutes.
8. Add bell pepper and saute about 5 minutes.
9. more.
10. Drain soybeans, and place them in blender with 1 cup fresh water.
11. Grind until soybeans resemble a coarse batter.
12. Transfer to large bowl.
13. (you can just grind the canned beans) Add soaked bulgur and sauteed vegs.
14. to the soybeans.
15. Stir in tomatoes, breaking into bitesized pieces.
16. Add tomato paste, parsley and 1 cup of the feta.
17. Mix well.
18. Spread into the baking pan and sprinkle remaining feta on top.
19. Cover and bake 30 minutes.
20. at 375*, then uncover and bake 15 minutes.
21. more at 350*.
22. Serve hot.
23. Enjoy!

Reviews

[wendywendy]

This casserole is so delicious, and easy to prepare. I used 2 cans of soybeans, drained and rinsed, and the "coarse batter" was runnier than I expected but it firmed up with everything else added. Also used my food processor to mince the onions and garlic. I probably halved the amount of onion and didn't use any tomato paste, as I didn't have any, and I used a red pepper as I like the flavor of red over green peppers. I halved the amount of feta--just used an 8 ounce chunk and put 3/4 into the casserole and sprinkled the rest on top. I just love the flavors and texture of this--it is wonderful!

 

[Engrossed]

WOW! This is GREAT! I made it as stated but used a can of drained butter beans. I think I may have pureed the beans a bit too much or added too much water as the casserole was a bit wet when done but after sitting it firmed up more. The flavor of this is FANTASTIC! Thanks for this keeper Vegetarian recipe Sharon! Freddy Cat says hi! Made for the Please Review tag game.

 

[ewengier]

Love it. Made this from Moosewood also years ago. It's so different yet tastes great. So healthy for you too.

 

[pamtreder]

Phenomenal! We couldn't stop eating it! I used edamame beans instead of dried soybeans and just pulsed them to a fine grind, not a paste. We thought of yummy things to add, such as sauteed mushrooms or provolone cheese on top, but the way it is posted is just fantastic!

 

[cotton chef]

My family really enjoyed this recipe. I substituted 1 jalapeno pepper for the green pepper and 1 cup of fresh spinach for the parsley. Good with a garden salad.