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Soy Bean Carrot Loaf

Soy Bean Carrot Loaf

Serves 4.



  • 2 c cooked soybeans
  • 1 c carrots, shredded
  • 1/2 c wheat germ
  • 1/4 c celery, finely chopped
  • 2 green onions, chopped
  • 1/4 c parsley, minced
  • 1 Tbsp vegetarian Worcestershire sauce
  • 1/2 tsp marjoram
  • 1/2 tsp savory
  • 1 tsp salt
  • 1/2 tsp black pepper, ground
  • 2 eggs, lightly beaten
  • 4 Tbsp olive oil

Sour Cream Gravy:

  • 2 Tbsp margarine or butter
  • 2 Tbsp all purpose flour
  • 1 Tbsp vegetarian chicken style broth and seasoning mix (We use McKay’s.)
  • 1 1/4 c water
  • 1/4 c sour cream


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mash the soybeans with a potato masher or pulse them in a food processor until they are pasty.
  3. Add the carrots, wheat germ, celery, green onions, parsley, Worcestershire sauce, marjoram, savory, salt, pepper, eggs, and olive oil.
  4. Blend or process until well incorporated but not completely smooth.
  5. Grease a small (6 cup) loaf pan with shortening.
  6. Cut a piece of parchment paper to the size of the bottom of the loaf pan, insert it, and grease the paper.
  7. Fill with the soybean mixture and bake for 45 minutes or until set up and browning on top.
  8. In a small saucepan over medium low, heat the margarine and whisk in the flour. Cook until beginning to brown.
  9. Stir in the chicken style seasoning and whisk in the water. Continue whisking until the sauce thickens and becomes smooth and bubbly.
  10. Remove from heat and stir in the sour cream.
  11. Loosen the sides of the loaf with a knife and cut the loaf into large slices.
  12. Serve with sour cream gravy and baked potatoes.

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