| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Veg02 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Tomato sauce |
| 3 |
tb |
Water |
| 1 |
ts |
Worcestershire sauce |
| 2/3 |
c |
Dry TSP |
| 1/2 |
c |
Chopped mushrooms |
| 1/2 |
c |
Chopped onions |
| 1 |
c |
Grated zucchini |
| 1/4 |
c |
Rolled oats |
| 1 |
|
Clove garlic; minced |
| 3/4 |
c |
Cooked soybeans; drained & mashed |
| 3/4 |
ts |
Basil & oregano |
| 1/4 |
ts |
Sage & salt |
| 1/8 |
ts |
Pepper |
| 3/4 |
c |
Dry breadcrumbs |
INSTRUCTIONS
Serve these no-meat balls atop spaghetti or in a sub sandwich.
Combine the tomato sauce, water and Worcestershire sauce and bring to a
boil. Pour it over the TSP and set aside until ready to use.
Saute the mushrooms, onions, zucchini and garlic in a nonstick pan. Add
water if needed to prevent sticking, but cook away any excess liquid.
Combine the TSP, sauteed vegetables and remaining ingredients in a mixing
bowl. Mix together well.
Using 2 Tbs of the mixture at a time, form into balls and place them on a
nonstick baking sheet. Bake for 20 minutes at 350°, turning once.
Alternatively, brown the balls in a nonstick pan over moderate heat.
Yield: 8 servings Serving size: 2 no-meat balls
Per serving: 138 calories, 3 g total fat (0.5 g sat fat), 12 g pro, 18 g
carb, 3.9 g fiber, 220 mg sodium, 0 mg cholesterol. Exchanges: 1
carbohydrate, 1 lean meat
Recipe by: http://soyfoods.com/SimplySoy/ 3/99
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