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Soy Bean Veggie Loaf

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  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

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: 
Soy Bean

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