Soybean-lentil-rice loaf
1 loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cooked AM Soybeans |
| 1 | cup | Cooked AM Lentils |
| 1 | cup | Cooked AM Medium Brown Rice |
| ¾ | cup | Soy milk, water, or stock OR- gravy |
| 1 | medium | Onion; finely chopped |
| 2 | Garlic clove finely chopped | |
| 2 | Egg whites; beaten | |
| ¼ | cup | Tomato puree |
| 2 | Celery stalks; chopped | |
| 2 | teaspoons | Sea salt (optional) |
| 1 | cup | AM Wheat Germ |
| ½ | teaspoon | Onion powder |
| ½ | teaspoon | Chili powder |
Directions
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. Serve as is, or top with tomato puree.
[NOTE: There is no mention of a specific oven temperature in this recipe.]
Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias