Instructions: Saute onion and celery in oil in a large Dutch oven until soft. Stir in flour and cook several minutes, stirring over medium heat. Reduce heat and slowly add soy bean stock, stirring constantly. Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings, then bring to a boil to thicken, stirring constantly. Remove from heat and set aside. Alternate layers of soy beans and noodles in a greased 12 x 8 x 2 inch baking dish and pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture.) Arrange tomato slices over top and sprinkle with parsley. Bake in preheated 350 degree F oven for 40 minutes.

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