Mushroom soy loaf supreme
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Cooked soybeans |
| 3 | Eggs, egg substitute equivalent to | |
| 2 | tablespoons | Vegetable bouillon |
| ½ | cup | Water |
| 1 | tablespoon | Minced onion flakes |
| ⅛ | teaspoon | Garlic powder |
| Salt and pepper to taste | ||
| 1 | slice | Whole wheat bread, crumbled |
| 1 | can | (8 oz) mushroom pieces, drained |
| ½ | cup | Minced celery |
| 1 | can | (8 oz) tomato sauce |
| 1 | teaspoon | Worcestershire sauce |
| 1/ 4 t dried basil | ||
| ¼ | teaspoon | Dried oregano |
Directions
SAUCE
Preheat oven to 375. In a blender, combine soybeans, egg substitute, broth mix, water, onion flakes, garlic powder, salt, pepper, and bread. Blend to a smooth paste. Stir in mushrooms and celery. Pour mixture into a 4 x 8" loaf pan that has been sprayed with a nonstick cooking spray. Bake 30 to 35 minutes, until set and lightly browned. While loaf is baking, comine sauce ingredients in a small saucepan. Heat over low heat. Let loaf sit for 5 minutes before slicing. Serve sauce over slices.
Posted to FATREEE list members by Michelle Dick while the list was down.
Date: Sat, 19 Oct 96 20:26:57 PDT From: jkb96@... (Julie Bargo)