25 Nov 2009
My family which is a great fan of meatloaf's loved this Soybean-Lentil-Rice Loaf equally. It is a delight to go vegetarian with this Soybean-Lentil-Rice Loaf. You gotta try it!
|Cooked soybeans||240 Milliliter (1 Cup)|
|Cooked lentils||240 Milliliter (1 Cup)|
|Cooked brown rice||240 Milliliter (Medium Variety, 1 Cup)|
|Soy milk/Water, stock or gravy||180 Milliliter (3/4 Cup)|
|Onion||1 Medium, finely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Egg whites||2 , beaten|
|Tomato puree||60 Milliliter (Additional For Serving, 1/4 Cup)|
|Celery stalks||2 , chopped|
|Sea salt||2 Teaspoon (10 Milliliter)|
|Wheat germ||240 Milliliter (1 Cup)|
|Onion powder||1⁄2 Teaspoon (3 Milliliter)|
|Chile powder||1⁄2 Teaspoon (3 Milliliter)|
In a large mixing bowl, mash soybeans and lentils well.
Add the rest of the ingredients and mix well.
Turn into an oiled loaf pan.
Bake in preheated oven for 1 hour.
Soybean-Lentil-Rice Loaf Recipe