Meat-less meatballs are great for grilling and meat free.
Meatballs
2 c Textured Vegetable
Protein*
1 ½ c Boiling water
1 T Soy sauce or Bragg
Aminos
1 T Olive Oil
½ c Onions, chopped fine
¼ c Pecans, finely chopped
¼ c Whole-wheat flour
¼ c Vital wheat gluten
1 T Nutritional yeast flakes
1 tsp Soymilk powder
1 tsp Beef-style seasoning
½ c Garlic powder
⅛ tsp Basil or Italian seasoning
pinch paprika
* (TVP)
Mix TVP with water, soy sauce and oil and let stand 10 minutes. Add remaining ingredients and mix
thoroughly. Shape into 1-inch balls. Place "meatballs" on a baking sheet prepared with cooking spray and
bake at 350 degrees F, 20 minutes or until lightly browned. Serve with barbecue sauce or spaghetti sauce
and pasta.
Yield: 20 balls
Barbecue Sauce
1 ½ c Tomato Sauce
3 T Molasses
2 T Tomato paste
1 T Honey
4 tsp Soy sauce or liquids aminos
2 tsp Fresh lemon juice
½ tsp liquid smoke
¼ tsp Onion powder
⅛ tsp Garlic powder
2 tsp Instant Clear-Jel
In a blender, combine all ingredients, except Clear-Jel, and process until well mixed. Set blender on medium
speed, remove lid spout and add Clear-Jel to blender while in motion. Mixture will thicken in 5 to 10 seconds.
Yield: 2 cups
Recipes © 2001 Tastefully Vegan written by Gerard and Kathryn McLane. Used with permission. |
