Ingredients
- 1 cup cooked bulgar wheat or brown rice
- 1/2 cup soy spread (recipe follows)
- 1/4 cup tofu (I subsituted for cottage cheese)
- 1/2 cup vegan bread crumbs
- 1 teaspoon Shoyu (soy sauce)
- Soy Spread:
- 1/2 onion, minced
- 1 tablespoon oil, or less
- 1/4 cup green pepper, chopped
- 1 clove garlic
- 1 small stalk celery, chopped fine
- 2 tablespoon tomato paste
- 1 teaspoon basil
- 1/2 teaspoon oregano
- 1 cup cooked soy beans (I used chick-peas)
- 1 - 2 teaspoon vinegar
- salt to taste
- 1/8 teaspoon pepper
Directions
Saute onion and garlic in oil, then add celery and green pepper. Cook
until onion is transparent. Crush the garlic with a fork and add along with the tomato paste, basil and oregano. Simmer briefly. Stir this mixture into 1 cup cooked mashed beans, and then add vinegar, salt and pepper.
Combine ingredients and form into 1 1/2" balls. Bake on greased sheet
for about 20 minutes. Makes 12 - 15 balls. Serve on spaghetti or with rice
and gravy.
Do not have nutrition facts on these, but must be low in fats. They are
very good. My non-vegetarian in-laws like them.
Serves: 4 - 6 ?
Preparation time: 30 mins.