Wednesday, August 14, 2013

Amaze-Balls!...Vegan TVP Italian Meatballs!

So it's been so long since I had real meatballs.  I would say almost 20 years.  I have only had Trader Joe's Vegan Meatballs.  And, to be honest, I think that my recipe really hits those Italian flavors and would make a meat eater think that these are the real things!

 It always amazes me how you can transform TVP, seitan, or jackfruit into really whatever you want.  It's all about the seasoning, baby!

Try this with your favorite marinara and pasta, as a vegan meatball slider (coming soon) or a light meatball grinder (definitely will be done).

 I'm a bit embarassed to admit this, but heck, why not?  After rolling the meatball mixture with my hands, I actually then licked them clean.  Can't do that with meat, now can you?
Suckas!  ;)

 Specifically for this recipe, I did a basil-garlic marinara with a protein and fiber enriched angel hair .  It is light compared to spaghetti.  But, here is the crazy part:  every serving contains 10g protein and 4 g dietary fiber!  By adding your meatballs, you have a crazy amount of protein in your meal!

Ingredients (yields 6 golf ball size meatballs)
1 c TVP
1 c boiling water
1 garlic clove minced
1 tsp cayanne
1 tsp curry powder
1 tbsp favorite tomato sauce
1-2 tsp oregano
1-2 tsp basil
1-2 tsp thyme
1 tsp onion powder
1/2 c panko crumbs
egg replacer mixed with water
1/2 tbsp evoo

Preheat oven 350.  Mix tvp and all dry ingredient.  Add in boiling water, mix and let sit about 10 minutes.  Stir in evoo and egg replacer and mix thoroughly.  If too wet, add in a bit more panko crumbs.  Taste and adjust seasoning to taste.
With your hands, roll into balls about 1 inch.  Bake for 20-25 minutes (rotating balls a few times) and serve!  If you would like them a bit more cooked, broil for an additional 5 min.

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