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Soybean Loaf Recipe
|Dry cooking soybeans||1 Cup (16 tbs), washed and sorted|
|Water||2 Cup (32 tbs)|
|Well flavored broth/Vegetable cooking liquid||1⁄2 Cup (8 tbs)|
|Vegetable oil||1 Tablespoon|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Bread crumbs||1 Cup (16 tbs)|
|Canned tomatoes||1 Cup (16 tbs), well chopped|
|Freshly ground black pepper||To Taste|
|Eggs||2 , beaten|
Calories 401 Calories from Fat 169
% Daily Value*
Total Fat 19 g28.9%
Saturated Fat 3.1 g15.6%
Trans Fat 0 g
Cholesterol 105.7 mg35.2%
Sodium 443.7 mg18.5%
Total Carbohydrates 32 g10.5%
Dietary Fiber 8 g31.8%
Sugars 5.9 g
Protein 27 g55%
Vitamin A 11.8% Vitamin C 19.3%
Calcium 22.9% Iron 62.8%
*Based on a 2000 Calorie diet
Place container in freezer and freeze until solid.
Bring vegetable cooking liquid to a boil and drop the frozen soybeans into it.
Cover and simmer 2 to 4 hours or until soybeans are tender.
Grind soybeans very fine in a food grinder.
Preheat oven to 350°.
Saute onion in oil until golden.
Stir in garlic, sage, bread crumbs, tomatoes, and cooked soybeans.
Taste and correct seasonings.
Finally, add beaten eggs.
Pour into a well-greased 8 1/2 x4 1/2 x 1 -inch loaf pan.
Bake 45 minutes or until done.
Serve as is or with a tomato sauce.