Vegetarian "meatball" Sub
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Vegetarian | Meats, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | c | Tvp granules |
| 1 | c | Boiling water |
| 1/2 | c | Breadcrumbs |
| 1/4 | c | Wholewheat flour |
| 1/2 | t | Salt |
| 1/4 | t | Cayenne |
| 1 | t | Sage |
| 1/2 | t | Fennel |
| 1 | t | Oregano |
| 1/2 | t | Garlic powder |
| 1/2 | t | Thyme |
| 1 | t | Olive oil |
| 4 | Submarine rolls, individual | |
| 1 | c | Spaghetti sauce, warmed |
| 2 | Green bell peppers, roasted | |
| & sli |
INSTRUCTIONS
Combine TVP & boiling water & let stand until the water is absorbed, about 5 minutes. Add breadcrumbs, flour, salt, cayenne, sage, fennel, oregano, garlic & thyme. Mix well. Form TVP mixture into 12 balls. Rub olive oil on palms & roll each ball in your hands to coat them. Place on lightly oiled cookie sheet & broil until browned, 10 minutes. Place three balls in each roll & top with sauce & peppers. "Vegetarian Times" December, 1994 From the recipe collection of Mark Satterly From: Lisa Greenwood Date: 15 Sep 96 Posted to MM-Recipes Digest V4 #6 by "Pat Mitchell" <pattm@execpc.com> on Feb 5, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 67
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 392mg
Potassium: 44.4mg
Carbohydrates: 10.6g
Fiber: <1g
Sugar: <1g
Protein: 2g