Soy Bean Veggie Loaf
|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)|
|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.
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.