3 meatballs is one serving; makes approx 33 meatballs.

Ingredients

2	cups TVP
1 3/4	cups vegetable broth
1	med yellow onion, minced
2	cloves garlic, minced
2	tablespoons vegetable oil
1/2	cup vital wheat gluten
1	tablespoon soy sauce
1/2	teaspoon pepper
1/2	teaspoon oregano
1/2	teaspoon chili powder
1/2	teaspoon garlic powder
1/2	teaspoon onion powder
1	tbsp vegetable oil, for frying

Directions

1. This recipe was submitted by Joni Marie Newman, author of Cozy Inside, published by the Newman Press. See http://www.cozyinside.com for more recipes.
   
   
2. Reconstitute textured soy protein granules by placing them in a microwave safe bowl, pouring the broth over the granules, covering tightly with plastic wrap and placing them in the microwave for 5-6 minutes. Alternatively, you can pour boiling broth over the dry granules, cover and let sit for 10 minutes.
   
   
3. In a skillet, saute the onions and garlic in olive oil until translucent and fragrant. About 5-7 minutes. Remove from heat mix in the flour, Tamari and all of the spices. Let sit until cool enough to handle.
   
   
4. With your hands, form balls about 1 1/2 inches in diameter. Use a lot of pressure when forming your balls, you don’t want them to fall apart. Lightly fry them in a small amount of oil, rolling them around in the pan to brown on all sides.
   
   

Categories

Vegetables, Main Dish, American, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol