RCI-VG.004.1282.001
Soybean-Lentil-Rice Loaf
Soybean-Lentil-Rice Loaf from the Recidemia collection
Prep35 min
Cook0 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- 1 cup
- 1 cup
- 1 cup
- soy milk¾ cupwater, or stock or gravy
- onion1 mediumfinely chopped
- garlic clove2 unitfinely chopped
- egg whites2 unitbeaten
- ¼ cup
- celery stalks2 unitchopped
- 2 tsp
- 1 cup
- ½ tsp
- ½ tsp
Method
1
Preheat oven to 375°F (190°C) and lightly oil a loaf pan.
2
Combine cooked soybeans, cooked lentils, and cooked brown rice in a large mixing bowl.
3
Heat 1 tablespoon of oil in a skillet over medium heat, then sauté the finely chopped onion and celery stalks for 5 minutes until softened.
4
Add the finely chopped garlic to the skillet and cook for another minute until fragrant.
5
Stir the sautéed vegetables into the bean and lentil mixture.
6
Whisk together soy milk, beaten egg whites, and tomato purée in a separate bowl, then add to the bean mixture.
7
Fold in wheat germ, sea salt, onion powder, and chili powder, mixing until well combined.
8
Transfer the mixture to the prepared loaf pan, pressing gently to pack and level the top.
9
Bake for 45 minutes until the loaf is firm and the top is golden brown.
45 minutes
10
Remove from oven and allow to cool for 5 minutes before turning out onto a wire rack or serving plate.