1 1/2 c. bulgur
3 c. water
1 1/2 c. cooked soy beans
4-5 scallions
2/3 c. tomato paste
1 c. chicken stock (or broth)
1/2 green or sweet red pepper, chopped
1/4 c. minced fresh parsley
1 tbsp. brewer's yeast
1 tbsp. tamari
1 tbsp. chili powder
2 tsp. cumin powder

Place the bulgur in the water in a large saucepan; bring to a boil, reduce heat and simmer 15 minutes. Meanwhile, in a blender, place 1/2 cup cooked soy beans with 2 scallions, tomato paste and stock. Process until smooth.

Place blended mixture in large mixing bowl. Chop remaining scallions and add to blended mixture along with remaining ingredients including bulgur when it is cooked. Turn into a lightly oiled casserole dish and bake in a 350 degree oven for 45 minutes.