Soy Bean Veggie Loaf Recipe
Ingredients
| 1 1/2 cups chicken bouillon | ||
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Celery | 3/4 Cup (16 tbs), finley chopped | |
| 1 medium green pepper, seeded and finely chopped | ||
| Onion | 3 Ounce, finely chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 1 pound, 2 ounces cooked dried soybeans | ||
| Carrots | 2 Cup (16 tbs), grated | |
| Flour | 1/4 Cup (16 tbs) | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Oregano | 1/2 Teaspoon | |
| Thyme | 1/2 Teaspoon | |
| Dash ground cloves | ||
| 6 medium eggs, slightly beaten | ||
| 3 slices whole wheat bread, made into crumbs | ||
Directions
In saucepan combine bouillon, mushrooms, celery, green pepper, onion, and garlic.
Cook 5 minutes.
Cool slightly.
Stir in remaining ingredients in order given until well combined.
Press mixture into a large nonstick loaf pan.
Bake at 350°F.
for 40 minutes or until golden.
Divide evenly.
Cook 5 minutes.
Cool slightly.
Stir in remaining ingredients in order given until well combined.
Press mixture into a large nonstick loaf pan.
Bake at 350°F.
for 40 minutes or until golden.
Divide evenly.
Chef
