Vegetable soybean loaf
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 2 | cups | Carrots; finely shredded |
| 2 | cups | Broccoli; finely chopped, both stems and florets |
| ½ | cup | Red bell pepper; diced |
| 3 | mediums | Scallions; finely chopped |
| 1 | Stalk celery; diced | |
| 1 | teaspoon | Minced garlic |
| 1½ | cup | Cooked soybeans; (or 15 oz can) |
| ½ | cup | Egg beaters® 99% egg substitute |
| 2 | Plum tomatoes; in 1/2 inch cubes, 3/4 cup | |
| ¼ | cup | Dry bread crumbs; or toasted wheat germ |
| 2 | teaspoons | Fresh basil; minced |
| ½ | teaspoon | Freshly ground black pepper |
| ¼ | teaspoon | Salt |
| 1 | dash | Paprika |
Directions
Preheat oven to 375F. Spray a 9x5x3 inch loaf pan with the cooking spray.
Heat the oil and saute the carrots, broccoli, bell pepper, scallions, and celery. Cook, stirring occasionally until the vegetables are tender, but not brown, about 4 minutes. Add the garlic during the last minute. Remove from heat.
Process the soybeans and egg whites in a food processor until smooth. Then add it to the saute pan. Stir in the remaining ingredients (except the paprika).
Press the mixture into the loaf pan; sprinkle with paprika.
Bake for 40 minutes, or until the top is lightly browned and a knife inserted in the center comes out clean. Allow o stand for about 5 minutes before serving. Serve the slices topped with sauce of your choice.
Per serving: 148 Calories; 5g Fat (30% calories from fat); 11g Protein; 17g Carbohydrate; 0mg Cholesterol; 181mg Sodium Food Exchanges: ½ Starch/Bread; 1 Lean Meat; 1½ Vegetable; ½ Fat Recipe by: The Complete Soy Cookbook, Paulette Mitchell Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Feb 3, 1999, converted by MM_Buster v2.0l.