Source: dLife

An Asian inspired vegetarian loaf with rice, cabbage, green onions, carrots, and celery.

Servings

1 cup textured vegetable protein
1 cup low sodium vegetable broth
0.5 cup cooked long grain brown rice
0.5 cup fresh chopped green onion
1 cup napa cabbage , chopped
0.5 cup sliced carrots
0.5 cup fresh chopped celery
2 tsp fresh ginger root
2 medium garlic cloves , minced
1 tbsp hoisin sauce
2 tsp light soy sauce
0.33 cup bread crumbs , unseasoned
0.25 cup white all purpose flour
1 pinch salt
1 pinch black pepper
1 eggs

1 Preheat oven to 350°F.
2 In large bowl, soak vegetable protein in broth 5 to 10 minutes or until broth is absorbed.
3 Add rice, green onions, cabbage, carrots, celery, ginger root, garlic, hoisin sauce, soy sauce, breadcrumbs, flour, salt, pepper, and egg. Mix well.
4 Spoon mixture into a 7-1/2" x 3-3/4" loaf pan. Bake 1 hour or until set. Let rest 10 minutes before serving.

Granular style vegetable protein can be substituted for chunk style.