Source: dLife

A spicy casserole made with rice, water chestnuts, and ginger.

Servings

8 oz Protein, soy, isolate
1 cup low sodium vegetable broth
0.5 cup cooked long grain brown rice (or white rice)
0.33 cup fresh chopped green onion
2 oz Nuts, chestnuts, Chinese, raw , chopped
2 tsp fresh ginger root , minced
1 medium garlic cloves , minced
2 tsp sesame oil
2 tsp tamari soy sauce
0.33 cup bread crumbs (up to 1/2 cup)
0.25 cup white all purpose flour
0.5 tsp Chinese 5-spice powder
1 pinch salt
1 pinch black pepper
1 eggs

1 Preheat oven to 350 degrees F.
2 Soak vegetable protein in broth 5 to 10 minutes or until liquid is absorbed.
3 Stir in vegetable protein, rice, green onions, water chestnuts, ginger root, garlic, sesame oil, soy sauce, breadcrumbs, flour, and five spice powder.
4 Sprinkle with salt and pepper.
5 Combine mixture with egg.
6 Spoon mixture into a 7 1/2 x 3 3/4 inch loaf pan. Bake 1 hour or until set. Let rest 10 minutes before serving.

This mixture can also be formed into burger patties and served with sautéed onions and bean sprouts.