| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
Vegetarian |
Burgers & l, Legumes, Vegetarian |
6 |
servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 2 |
c |
Carrots; finely shredded |
| 2 |
c |
Broccoli; finely chopped, both stems and florets |
| 1/2 |
c |
Red bell pepper; diced |
| 3 |
md |
Scallions; finely chopped |
| 1 |
|
Stalk celery; diced |
| 1 |
ts |
Minced garlic |
| 1 1/2 |
c |
Cooked soybeans; (or 15 oz can) |
| 1/2 |
c |
Egg beaters® 99% egg substitute |
| 2 |
|
Plum tomatoes; in 1/2 inch cubes, 3/4 cup |
| 1/4 |
c |
Dry bread crumbs; or toasted wheat germ |
| 2 |
ts |
Fresh basil; minced |
| 1/2 |
ts |
Freshly ground black pepper |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Paprika |
INSTRUCTIONS
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: 1/2
Starch/Bread; 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat
Recipe by: The Complete Soy Cookbook, Paulette Mitchell
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Feb 3,
1999, converted by MM_Buster v2.0l.
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