A weekday recipe that's filling, tasty and definitely comforting
Serves 4
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You’d never think of making casseroles with soybeans until you’ve tried this delicious vegetarian-friendly wonder. Features celery, carrots, tomatoes, parmesan and more for satisfaction and taste.


  • 1 tbsp olive oil
  • 2 stalks celery (300 g), trimmed, chopped coarsely
  • 1 brown onion (150 g), chopped coarsely
  • 1 carrot (120 g), chopped coarsely
  • 2 clove garlic, crushed
  • 2 tbsps tomato paste
  • 400 g canned crushed tomatoes
  • ½ cup (125 ml) vegetable stock
  • ½ cup (125 ml) water
  • 4 fresh thyme sprigs
  • 800 g canned soya beans, rinsed, drained
  • ⅓ cup (25 g) finely grated parmesan cheese
  • 2 tsp fresh thyme leaves

Heat oil in large saucepan; cook celery, onion, carrot and garlic, stirring, until onion softens. Add tomato paste; cook, stirring, 1 min.


Add undrained tomatoes, vegetable stock, water and thyme sprigs; bring to the boil. Reduce heat, simmer, covered, 35 mins.


Add beans; simmer, covered, 10 mins. Serve casserole sprinkled with cheese and thyme leaves.

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