Amber's TVPea Balls

So here it is:

Amber's twist on the "old family favorite" of Spaghetti and Meatballs.

Our home is a home mixed with differing appetites for different things and it isn't always easy to please everyone but I am grateful that I am successful for the most part.  This new "meatball" recipe was one that pleased everyone's palate so I was eager to share it with you all and see what you think.

Amber TV-PEA balls

(I suppose this would make a nice loaf too. Think I'll give that a go next time)

1 cup of TVP (texturized vegetable protein)

3/4 cup of water

1 tbsp of tamari (gf natural soy sauce)

1 tbsp, of nutritional yeast

1-2 tsp of vegan beef broth powder

1/2 cup of gluten free oats

1 tsp each of garlic and onion powder

1/2 tsp each of oregano, basil and fennel seed (dried)*

1 1/2 tsp of egg replacer powder

2 tbsp of warm water

1 tsp. of vegan worcestshire sauce

1 tbsp. of natural ketchup or pasta sauce

Bring your 3/4 cup of water just to a boil. Shut off and stir in your soy sauce, nutritional yeast and broth powder until fully dissolved.  Pour over your TVP, give it a stir and let sit for about 10 minutes.

Pulse your oats in a food processor until fine. Add to your bowl of TVP along with the seasonings and spices.  Give it a stir. 

Make one vegan egg by whisking together your egg replacer powder and warm water. Pour over  your TVP mixture, add your worcestshire and ketchup and mix again. 

Roll into bite sized balls and fry in a pan with a shallow layer of oil, turning constantly to get that nice uniform brown crust.   Place atop your favorite pasta with your favorite sauce and enjoy!

(pictured: fettucine with a garlicky tomato sauce, sautéed  mushrooms and onion, julienned spinach and a sprinkle of hemp seed AND of course, my TV-Pea balls.

Love and Light, 

Amber

*fresh herbs would have been delightful but dried is all I had. Should you choose to use fresh you can keep the amount the same or add a bit more if you wish.