Ingredients:
3 Tbs. olive oil
1 cup chopped onion
2 garlic cloves, minced
1/2 vegetable bouillon cube, dissolved
1 1/2 tablespoons low-sodium soy sauce
1/4 tsp. black pepper
1/4 tsp. powdered ginger
1/4 cup wheat germ
2 cups ground raw almonds
3 cups finely chopped canned or fresh mushrooms
1/2 cup mushroom slices
1 cup chopped onion
2 garlic cloves, minced
1/2 vegetable bouillon cube, dissolved
1 1/2 tablespoons low-sodium soy sauce
1/4 tsp. black pepper
1/4 tsp. powdered ginger
1/4 cup wheat germ
2 cups ground raw almonds
3 cups finely chopped canned or fresh mushrooms
1/2 cup mushroom slices
Recipe:
1. Saute onion and garlic in skillet with oil until soft.
2. Add the dissolved stock cube, soy sauce, pepper and ginger and cook for 2 minutes.
3. Remove from heat, add wheat germ and almonds and mix well.
4. Add chopped mushrooms and combine thoroughly to form a firm mixture.
5. Press into a greased loaf tin and bake in a preheated oven of 375 F/190 C for 30 minutes, or until browned and firm.
2. Add the dissolved stock cube, soy sauce, pepper and ginger and cook for 2 minutes.
3. Remove from heat, add wheat germ and almonds and mix well.
4. Add chopped mushrooms and combine thoroughly to form a firm mixture.
5. Press into a greased loaf tin and bake in a preheated oven of 375 F/190 C for 30 minutes, or until browned and firm.
Serves:
6
Notes:
Serving suggestion
Serve this very filling and delicious protein meal warm or cold with a lettuce and tomato salad.
Fat content:
23g of fat per serving.