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!