Got some soy pulp left from making soymilk and don't wanna waste it? I've got your back! This Vegan "Meatloaf" is a meat-free deliciousness that made of soy pulp (aka okara) and other seasonings. Topped with BBQ sauce, this Okara loaf is one of the great recipes you could make in the holiday season, or anytime you want.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Dinner
Cuisine: American, vegan
Keyword: dairy-free, gluten-free, vegan
Servings: 4
Author: Nora Hsu
Ingredients
½Tbspoil 油
½onion, diced 洋蔥, 切丁片
1garlic clove 蒜頭minced 切末
1smallcarrot 紅蘿蔔~100 g, diced 切丁塊
½tspanise seeds 茴香種籽
250ml (1 cup)packed wet okara 溼豆渣~150g
4Tbspalmond meal 杏仁粉~22 g
1.5Tbspchickpea flour 鷹嘴豆粉
125ml (½ cup)cooked rice 煮熟米飯 I use purple rice 我用紫米飯
Add oil to a small frying pan over medium heat. Once the pan is hot, add the diced onion and minced garlic. Stir fry for about 30 seconds until they start to smell good. Add some water to prevent sticking as needed.
Then add the carrot cubes, a pinch of salt, and anise seeds. Continue to stir fry until the carrots get soft a bit. Turn off the heat.
In a big mixing bowl, add the okara. Use a fork to loosen them up a bit.
Depending on the texture of the mixture, add 1 tbsp water at a time to help bing. The mixture should stick together like a wet dough when pressed.
Take a loaf pan (mine is 22×11.5 cm). Line the pan with parchment paper. Transfer the mixture to the pan and press it down firmly to let them stick together.
Place it in the oven to bake for about 40 minutes. When you insert a fork in the middle of the loaf and it comes out clean, you know it's down. Otherwise, let it bake longer.
Remove from the oven and let it sit for 20 minutes before removing from the pan. Serve with ketchup or BBQ sauce to enjoy!
Video
Notes
保存:冷藏保存 4 天,冷凍保存 2 週
Storage: Store in the fridge for 4 days or 2 weeks in the fridge.