Soybean-Lentil-Rice Loaf
Yield
1 loafPrep
15 minCook
60 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
soybeans (daizu)
cooked |
|
| 1 | cup |
lentils
cooked |
|
| 1 | cup |
brown rice
cooked |
*
|
| ¾ | cup |
soy milk
|
|
| 1 | medium |
onions
finely chopped |
|
| 2 | cloves |
garlic
finely chopped |
|
| 2 | each |
egg whites
beaten |
*
|
| ¼ | cup |
tomato purée (passata)
|
|
| 2 | stalks |
celery
chopped |
*
|
| 2 | teaspoons |
sea salt
optional |
|
| 1 | cup |
wheat germ
|
|
| ½ | teaspoon |
onion powder
|
|
| ½ | teaspoon |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
soybeans (daizu)
cooked |
|
| 237 | ml |
lentils
cooked |
|
| 237 | ml |
brown rice
cooked |
*
|
| 177 | ml |
soy milk
|
|
| 1 | medium |
onions
finely chopped |
|
| 2 | cloves |
garlic
finely chopped |
|
| 2 | each |
egg whites
beaten |
*
|
| 59 | ml |
tomato purée (passata)
|
|
| 2 | stalks |
celery
chopped |
*
|
| 1E+1 | ml |
sea salt
optional |
|
| 237 | ml |
wheat germ
|
|
| 2.5 | ml |
onion powder
|
|
| 2.5 | ml |
chili powder
|
|
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.]
