That is Dr House to you's Note:
From my favorite now defunct magazine Veggie Life.
My Private Note
Units: US | Metric
- 1 cup chopped onion
- 3/4 cup chopped carrot (about 1 medium)
- 1 tablespoon olive oil
- 1 cup walnuts
- 1 (15 ounce) can black soybeans, drained
- 1 cup dried breadcrumbs
- 1/4 cup minced parsley
- 2 tablespoons almond butter
- 1 tablespoon vegetable bouillon granules
- 1 tablespoon minced fresh thyme
- 1 tablespoon tamari or 1 tablespoon other soy sauce
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
- 2 tablespoons rolled oats
- cooking spray or oil
- 1Note you may also use vegetarian chicken or beef in place of the vegetable boullion.
- 2Preheat oven to 400F and prepare a 4 X 8 by spraying with pam.
- 3Mince the carrot and onion in a food processor then saute over medium heat until limp, 4 to 5 minutes.
- 4Grind nuts until fine but not powdery and place in large bowl. Add beans to processor and pluse until coarse. Do NOT puree. Add to bowl.
- 5Stir in the bread, parsley, almond butter, bouillon, thyme, tamari, garlic, salt and pepper. Use hands to combine by mixing and kneading.
- 6Sprinkle the loaf pan with oats. Press into pan and smooth. Bake for 30 minutes.
- 7In bowl stir topping ingredients and spread over loaf. Return to oven for 10 minutes. Remove to rack to cool for at least 10 minutes before slicing.
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Nutritional Facts for Soy Walnut Loaf
Serving Size: 1 (115 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 176.7
- Calories from Fat 104
- Total Fat 11.5 g
- Saturated Fat 1.2 g
- Cholesterol 0.0 mg
- Sodium 226.8 mg
- Total Carbohydrate 15.8 g
- Dietary Fiber 2.2 g
- Sugars 4.4 g
- Protein 4.5 g
The following items or measurements are not included:
vegetable bouillon granules