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.

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