Soybean-Lentil-Rice Loaf
Submitted by jimjo
High-protein vegetarian loaf made with mashed soybeans, lentils, brown rice, wheat germ, and soy milk. A hearty meatless main that slices like meatloaf.
YIELD
1 loafPREP
15 minCOOK
60 minREADY
1 hrsThis is the vegetarian answer to meatloaf, and it holds its own on the dinner table.
Mashed soybeans and lentils form the protein-packed base, while cooked brown rice and wheat germ add structure and a hearty, grainy texture. Soy milk binds it together along with beaten egg whites. Onion, garlic, celery, tomato purée, and a touch of chili powder round out the flavor.
Bake it in a loaf pan until firm and sliceable. Serve it plain or topped with extra tomato purée for a saucy finish.
Kitchen Tips
- Mash the soybeans and lentils well so the loaf holds together. A few chunks are fine, but the base should be mostly smooth.
- Bake at 350°F (175°C) as a safe starting point since the original recipe doesn’t specify a temperature.
- Let the loaf rest for 10 minutes after baking before slicing. This prevents it from crumbling.
- Leftovers make great sandwiches. Slice cold and pan-fry for a crispy crust.
Ingredients
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.]
Comments
