| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Vegetables | 1 | Servings | ||
INGREDIENTS
| 10 | oz | Cooked soybeans |
| 3 | Eggs, egg substitute equivalent to | |
| 2 | tb | Vegetable bouillon |
| 1/2 | c | Water |
| 1 | tb | Minced onion flakes |
| 1/8 | ts | Garlic powder |
| Salt and pepper to taste | ||
| 1 | sl | Whole wheat bread, crumbled |
| 1 | cn | (8 oz) mushroom pieces, drained |
| 1/2 | c | Minced celery |
| 1 | cn | (8 oz) tomato sauce |
| 1 | ts | Worcestershire sauce |
| 1/ 4 t dried basil | ||
| 1/4 | ts | Dried oregano |
INSTRUCTIONS
SAUCE Preheat oven to 375. In a blender, combine soybeans, egg substitute, broth mix, water, onion flakes, garlic powder, salt, pepper, and bread. Blend to a smooth paste. Stir in mushrooms and celery. Pour mixture into a 4 x 8" loaf pan that has been sprayed with a nonstick cooking spray. Bake 30 to 35 minutes, until set and lightly browned. While loaf is baking, comine sauce ingredients in a small saucepan. Heat over low heat. Let loaf sit for 5 minutes before slicing. Serve sauce over slices. Posted to FATREEE list members by Michelle Dick while the list was down. Date: Sat, 19 Oct 96 20:26:57 PDT From: jkb96@acs.org (Julie Bargo)
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