Recipe: Vegetable Soybean Loaf

VEGETABLE SOYBEAN LOAF

1 teaspoon olive oil
2 cups finely shredded carrots
2 cups finely chopped broccoli, both stems and florets
1/2 cup diced red bell pepper
3 medium scallions, finely chopped
1 stalk celery, diced
1 teaspoon minced garlic
1 1/2 cups cooked soybeans (or one 15 oz can, drained)
1/2 cup egg beaters 99% egg substitute
2 plum tomatoes, cut in 1/2 inch cubes (3/4 cup)
1/4 cup dry bread crumbs (or toasted wheat germ)
2 teaspoons minced fresh basil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 dash paprika

Preheat oven to 375 degrees F. 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 to stand for about 5 minutes before serving.

Serve the slices topped with sauce of your choice.

Servings: 6
Source: The Complete Soy Cookbook by Paulette Mitchell