Ingredients
- 340 mg sod
- 149 cal
- 31 mg calcium
- 28 carb
- 7 prot
- 2 arrowroot
- 2 garlic (cloves)
- 2 scallions
- 2 low-sodium tamari
- 1 bell pepper (red)
- 1 fat
- 1 lentils (dried red)
- mg chol
- 700 ml water
- 700 ml water
- 160 gr rolled oats
- 130 gr carrots (grated)
- 120 ml soy milk (light)
- 120 gr brown rice (cooked)
- 30 ml dijon mustard
- 30 ml water until (light)
- 30 ml water
- 28 gr tahini
- 7 gr egg replacer
- 2 gr basil (minced fresh)
- 1 gr sage (dried)
- 1 gr cayenne pepper
- 1 gr basil (dried)
- 1 gr sea salt
HINTS: Use one whole egg instead of egg replacer and water. For a firmer loaf, add quarter cup dried bread crumbs to mixture before baking. Serve with Red Pepper Sauce (below) RED PEPPER SAUCE (makes about 1 cup): ===================================== Place bell pepper, soy milk, tahini and arrowroot in a blender. Blend until smooth and creamy. Pour mixture into a saucepan and bring to a boil while stirring constantly with a wire whisk. Reduce heat to low and whisk in salt, mustard and cayenne pepper. Sprinkle with basil and serve. Per serving (2 tablespoons): 48 cal, 2 g prot, 78 mg sod, 13 g carb, 3 g fat, 0 mg chol, 10 mg calcium
