Breakfast Soybeans

Yield: 14 servings Prep Time: 15 minutes plus 8-hours soaking Cook Time: 8-hours

Ingredients: 2 cups soybeans

6 cups water

3 cups plain cashew milk

2 cloves garlic, minced

1 onion, chopped

2 teaspoons seasoned salt

2 teaspoons torula yeast

Directions:

Sort and rinse soybeans.

Place it in a bowl.

Add enough water to cover the soybeans by at least 2-inches.

Soak for 8 hours.

Drain and rinse beans.

Pour beans into a slow cooker pot.

Add remaining ingredients to pot.

Set slow cooker on low and cook overnight to have them ready for breakfast.

Quick Tips: To quickly make cashew milk: combine 3 cups water with 2/3 cup raw cashews and 1/3 teaspoon salt in blender and whiz until creamy smooth.

Variations: Use any bean of choice. Use 1 teaspoon garlic powder and 2 teaspoons onion powder in place of fresh garlic and onion.

Nutritional Facts per ½-cup: Calories 125 Fat 5 g Sodium 250 mg Carbohydrates 10 g Fiber 6 g Protein 10 g Calcium 100 mg Iron 2 mg Potassium 250 mg Phosphorus 125 mg

Grocery List: _____ 1 lb. soybeans _____ plain non-dairy milk _____ fresh onion or onion powder _____ fresh garlic or garlic powder _____ torula yeast _____ seasoned salt

This recipe is from "The 'Meat and Potatoes' of Plant-Based Cuisine cookbook." This cookbook is in the process of being published but you can get a PDF copy for $25 Here.

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