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Soybean-Lentil-Rice Loaf

Soybean-Lentil-Rice Loaf recipe image
This Soybean-Lentil-Rice Loaf is a wholesome, satisfying meal that combines the earthy richness of lentils and soybeans with the nutty chew of brown rice. Bound together with a little moisture and aromatics, it bakes into a firm, sliceable loaf that holds its shape beautifully. Its an excellent option for vegetarian dinners, meal prep, or as a savory side dish. The texture is dense yet tender, offering a satisfying bite without being heavy. Serve it warm with a simple salad or crusty bread for a complete, home-cooked feel.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 155.7
Dietary: Vegetarian
Description
This Soybean-Lentil-Rice Loaf is a wholesome, satisfying meal that combines the earthy richness of lentils and soybeans with the nutty chew of brown rice. Bound together with a little moisture and aromatics, it bakes into a firm, sliceable loaf that holds its shape beautifully. Its an excellent option for vegetarian dinners, meal prep, or as a savory side dish. The texture is dense yet tender, offering a satisfying bite without being heavy. Serve it warm with a simple salad or crusty bread for a complete, home-cooked feel.
Ingredients
  • 1 cup Cooked AM Soybeans
  • 1 cup Cooked AM Lentils
  • 1 cup Cooked AM Medium Brown Rice
  • 3/4 cup Soy milk, water, or stock
  • 1 medium Onion, finely chopped
  • 2 cloves Garlic, finely chopped
  • 2 whites Egg whites, beaten
  • 1/4 cup Tomato puree
  • 2 stalks Celery, chopped
  • 2 tsp Sea salt (optional)
  • 1 cup AM Wheat Germ
  • 1/2 tsp Onion powder
  • 1/2 tsp Chili powder
Directions
  1. 1
    Preheat oven to 350F (175C).
  2. 2
    In a large mixing bowl, mash the cooked soybeans and lentils until they are broken down but still retain some texture.
  3. 3
    Add the cooked brown rice, onion, garlic, celery, egg whites, tomato puree, salt, wheat germ, onion powder, and chili powder to the bowl.
  4. 4
    Pour in the soy milk (or water/stock) and mix everything thoroughly until well combined.
  5. 5
    Grease a standard loaf pan with oil or non-stick spray.
  6. 6
    Transfer the mixture into the prepared loaf pan, pressing it down firmly and evenly to compact it.
  7. 7
    Bake for 1 hour, or until the top is golden brown and the loaf is firm to the touch.
  8. 8
    Remove from oven and let cool in the pan for 10 minutes before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 155.7kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.5g3%
Cholesterol 0.9mg1%
Sodium 25.2mg2%
Total Carbohydrate 28.0g10%
Dietary Fiber 5.8g24%
Sugars 3.6g
Protein 8.5g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegetarian, vegan, plant-based, protein, lentil, soybean, rice, loaf, baked, meal-prep, healthy, budget-friendly, gluten-free-option, high-fiber, comfort-food
Read it online: https://www.chefs-mate.com/recipe/soybean-lentil-rice-loaf/