Recipe

Notballs Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 1 month ago True, making these is more labour-intensive than microwaving some frozen ones from a box, but you can make a bunch of these ahead of time and freeze them for a fast pasta dinner mid-week! Prep:40m Cook:35m Servings:6	Jo_jo_ba
	tangy meaty veggie oniony garlicky herby tomatoey filling salty toothsome tvp soy garlic baked lowfat gluten eggless dairyfree vegan spaghetti sauce balls

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Ingredients

1 cup boiling vegetable broth

1/2 cup hot V8 or tomato juice

2 cups TVP granules

1 medium yellow onion, minced

½ cup vital wheat gluten

½ tsp black pepper

½ tsp oregano

½ tsp chili powder

½ tbsp garlic powder

1 tbsp low-sodium soy sauce

Directions

Preheat oven to 350F, lightly grease a cookie sheet.

Combine hot broth and V8 juice, pour over the TVP. Allow to stand 10 minutes.

Meanwhile, saute onion in 2-3 tbsp of water until soft, about 6-7 minutes.

Sprinkle in gluten and spices, stir well.

Add soy sauce and remove from heat. Stir into TVP mixture and allow to cool until you can handle it.

Form mixture into small balls, pressing tightly to ensure they stay compact. Place on prepared sheet.

*At this point you can freeze them for later, proceed with recipe while they're still frozen and bake 30-35 minutes instead.*

Bake 20-25 minutes, until browned.

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Comments

jo_jo_ba 1 month ago said:
Amount Per Serving
Calories: 198.4
Total Fat: 0.4 g
Cholesterol: 0.0 mg
Sodium: 370.7 mg
Total Carbs: 15.4 g
Dietary Fiber: 6.0 g
Protein: 32.2 g

mystic_river1 1 month ago said:
Nice post Jo Jo ^5 from me. Thanks for the post.

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