1 c. uncooked Sovex Bulgur Wheat
2 1/2 c. boiling water
1/4 c. soy sauce
1 1/2 c. textured vegetable protein
1 1/2 c. warm water
2 eggs
1 1/4 c. onion, chopped fine
1/3 c. bell pepper, chopped fine
1/4 c. carrots, chopped fine
1 tbsp. fresh parsley, chopped fine
1 (6 oz.) can tomato paste
2 pkgs. brown gravy mix (any brand)
2 tbsp. flour
1 tbsp. garlic powder

Preheat oven to 350 degrees. Pour 2 1/2 cups boiling water over the bulgur wheat, add the soy sauce. Cover and let stand until the water is soaked up (approximately 45 minutes). Add the can of tomato paste and blend well. Pour 1 1/2 cups warm water over the textured protein. Let stand 15 minutes. Chop the onion, bell pepper, carrots and parsley very fine.

Mix together in a large bowl. Add eggs, brown gravy mix, garlic powder and flour. Blend well. Drain the excess water from the textured vegetable protein. Add this and the Sovex Bulgur Wheat mixture to the vegetable mixture. Blend well. Press mixture into greased and floured loaf pan and bake in a 350 degree oven for 1 hour. Remove from oven and allow to cool. Cut around edges with a knife and turn out onto a platter.