This recipe has been adapted from Ten Talents by Frank and Rosalie Hurd. When I first started transitioning from meat, unfamiliar ingredients like soy beans and okara were strange to me. When I started to make soy milk I quickly learned that the left over pulp was called okara. That left me in search of recipes and creative ways to use up okara. The first time I made this loaf, I was pleasantly surprised at how tasty it was. And left overs made a wonderful sandwich spread. Because I also do food dehydration, I have a stash of dehydrated vegetables made into powders. This recipe lends itself well to sneak a few extra veggies while adding more nutrients.
Yield: 5-6 servings
Ingredients
- 1 cup okara* (170 g/5 oz)
- 1 cup tomato or V8 juice
- ¼ cup unsweetened peanut butter
- ¼ cup tamari, soy sauce or Bragg Liquid Aminos
- 3 Tbsp onion flakes
- ¾ tsp garlic powder
- ½ cup rolled oats
Dehydrated Vegetable Powders (optional, use none or all)
- 2 tsp mushroom powder
- 2 tsp crushed kale leaves
- 2 tsp roasted sweet peppers powder
- 1 tsp beet powder
- 1 tsp fennel powder
Instructions
- Preheat oven to 375°F and set aside a small 4 cup size nonstick loaf pan. Alternatively spray pan with a nonstick spray and wipe out the excess.
- In large mixing bowl mash the okara and peanut butter together.
- Add juice, tamari, seasonings, rolled oats, and if using the dehydrated vegetable powder(s). Mix well to combine.
- Pack mixture into a loaf pan. (To end up with a tall loaf, I put the mixture in only half of the pan then push and press the mixture to one side. See photo below).
- Cover and bake for 45 to 50 minutes. Uncover, during last 15 minutes of baking. (This could be made the day before and baked the following day).
- Serve with or without gravy and a side of vegetables. Also good cold for sandwiches.
Notes
- Okara is the pulp leftover when making homemade soy milk. It has a neutral flavor, is rich in protein, calcium, and high in fiber.
- I strain my soy milk through an unbleached cotton soy bean milk bag which results in okara with very little moisture in it. This is important to the success of this recipe.