BRYANNA'S HIGH-FIBER MEATLESS LOAF
Can be GF
Makes 1/ 10” round loaf or one 9x5” rectangular loaf/Serves 6
From my book "The Fiber for Life Cookbook". Most concentrated vegetarian protein foods (except legumes) are not very high in fiber, so I have adapted this loaf to add more fiber. It’s simply delicious and open to lots of experimentation with seasonings.
2 cups boiling water
vegetarian bouillon cubes, powderor paste-- enough for 4 cups broth
1/2 cup ketchup
2 tablespoons soy sauce
2 cups textured soy protein granules (TSP or TVP granules)
1/2 cup oat bran
1/2 cup wheat bran (or rice bran)
1/4 cup ground flaxseed
2 tablespoons extra virgin olive oil or roasted (Asian) sesame oil
1 tablespoons nutritional yeast flakes
1 teaspoon EACH garlic granules, onion powder, and dried thyme (or other herb of choice)
freshly-ground black pepper to taste
TOPPING: ketchup, tomato sauce, or barbecue sauce; or any other glaze that you prefer
Preheat the oven to 375 degrees F.
In a medium bowl, dissolve the bouillon in the boiling water. Add the ketchup and soy sauce. Add the soy protein (TVP) and let stand 5-10 minutes, or until the liquid is all absorbed. Add the remaining ingredients, except the Topping. Mix well. Pack into an oiled 10” shallow glass casserole, or a 9x5” loaf pan. Spread the Topping sauce over the top evenly. Bake for 45 minutes. This is good cold or hot, and makes great sandwiches!