Recipe - Vegetable Soybean Loaf

1 teaspoon Olive oil
2 cup Carrots; finely shredded
2 cup Broccoli; finely chopped,
both stems and florets
One half cup Red bell pepper; minced
3 md Scallions; finely chopped
1 Stalk celery; minced
1 teaspoon Minced garlic
1 One half cup Cooked soybeans; (or 15 oz
can)
One half cup Egg beaters® 99% egg
substitute
2 Plum tomatoes; in One half inch
cubes, Three fourths cup
One fourth cup Dry bread crumbs; or toasted
wheat germ
2 teaspoon Fresh basil; minced
One half teaspoon Freshly ground black pepper
One fourth teaspoon Salt
1 ds Paprika

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 One half Vegetable; One half Fat

Recipe by: The Complete Soy Cookbook, Paulette Mitchell

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on Feb 3,
1999, converted by MM_Buster v2.0l.