Soy Souffle
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Serve cold with chopped celery, carrots, onions and mayonnaise as an alternative to egg salad.
Preheat oven 400°
Soak 2 c dry soybeans overnight in plenty of water
Drain and blend soaked soybeans with:
3 c water
2 T oil
1 small-med onion
1 T salt, or veggie salt
2 t thyme and basil (or substitute other herbs to taste)
1/2 t savory
1 t garlic granules
1 T Bragg’s liquid amino
Pour immediately into a well oiled 8"x8" deep baking bowl.
Bake at 375 for 1 hour.