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Soy Bean Veggie Loaf

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Ingredients
  Chicken bouillon 1 1⁄2 Cup (24 tbs)
  Sliced mushrooms 1 Cup (16 tbs)
  Finely chopped celery 3⁄4 Cup (12 tbs)
  Green pepper 1 Medium, seeded and finely chopped
  Onion 3 Ounce, finely chopped
  Garlic 1 Clove (5 gm), minced
  Cooked dried soybeans 18 Ounce
  Grated carrots 2 Cup (32 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Oregano 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Ground cloves 1 Dash
  Eggs 6 Medium, slightly beaten
  Whole wheat bread slices 3 , made into crumbs
Directions

In saucepan combine bouillon, mushrooms, celery, green pepper, onion, and garlic.
Cook 5 minutes.
Cool slightly.
Stir in remaining ingredients in order given until well combined.
Press mixture into a large nonstick loaf pan.
Bake at 350°F.
for 40 minutes or until golden.
Divide evenly.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Baked
Ingredient: 
Soy Bean

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1915 Calories from Fat 704

% Daily Value*

Total Fat 82 g125.4%

Saturated Fat 17 g84.9%

Trans Fat 0 g

Cholesterol 1127.4 mg375.8%

Sodium 1567.9 mg65.3%

Total Carbohydrates 172 g57.3%

Dietary Fiber 47.8 g191.2%

Sugars 45.7 g

Protein 146 g292.1%

Vitamin A 77.2% Vitamin C 277.1%

Calcium 95.1% Iron 220.7%

*Based on a 2000 Calorie diet

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Soy Bean Veggie Loaf Recipe