Yield: One 10-inch round loaf or one 9 x 5-inch rectangular loaf

2 C boiling water

Vegetarian bouillon for 4 cups broth (optional)

1/2 C ketchup

2 Tbs soy sauce

2 C textured soy protein granules

1/2 C oat bran

1/2 C wheat or rice bran

Yield: One 10-inch round loaf or one 9 x 5-inch rectangular loaf

2 C boiling water

Vegetarian bouillon for 4 cups broth (optional)

1/2 C ketchup

2 Tbs soy sauce

2 C textured soy protein granules

1/2 C oat bran

1/2 C wheat or rice bran

1/4 C ground flaxseeds

2 Tbs extra virgin olive oil or roasted sesame oil (*I have omitted this before; no problem*)

1 Tbs nutritional yeast flakes

1 large pinch of hing

Freshly ground pepper to taste

Ketchup, tomato sauce or barbecue sauce as topping

Preheat oven to 375 degrees F.

In a medium bowl, dissolve the bouillon in the boiling water. Add the ketchup and soy sauce. Add the soy protein and let stand 5 to 10 minutes, or until the liquid is all absorbed. Add the remaining ingredients, except the topping. Mix well. Pack into an oiled 10-inch shallow glass casserole, or a 9 x 5-inch loaf pan. Spread the topping sauce over the top evenly. Bake for 45 minutes.