Soy Souffle

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Serve cold with chopped celery, carrots, onions and mayonnaise as an alternative to egg salad.

Preheat oven 400°

Soak 2 c dry soybeans overnight in plenty of water

Drain and blend soaked soybeans with:

3 c water

2 T oil

1 small-med onion

1 T salt, or veggie salt

2 t thyme and basil (or substitute other herbs to taste)

1/2 t savory

1 t garlic granules

1 T Bragg’s liquid amino

Pour immediately into a well oiled 8"x8" deep baking bowl.

Bake at 375 for 1 hour.