Vegetarian Meatballs

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Submitted by Joni

2 cups dry textured soy protein granules
1 3/4 cups veggie broth (chicken or beef-like)
1 med yellow onion, minced
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup vital wheat gluten flour
1 Tbsp. Bragg’s Liquic Aminos
1/2 tsp. sage, powdered
1/2 tsp. oregano
1/2 tsp. cayenne
1/2 tsp.garlic powder
1/2 tsp. onion powder

Reconstitute textured soy protein granules by pouing boiling broth over the dry granules, cover and let sit for 10 minutes.

In a skillet, saute the onions and garlic in olive oil until translucent and fragrant. About 5-7 minutes. Remove from heat mix in the flour, Braggs and remaining seasonings. Let sit until cool enough to handle.

With your hands, form balls about 1 1/2 inches in diameter. It’s important to use a lot of pressure when forming your balls,you don’t want them to fall apart. Lightly fry them in a small amount of oil, rolling them around in the pan to brown on all sides.

Note: For a non-fried alternative, broil them approximately 5 minutes on each side and then let them bake at about 350 degrees until done.

Serves: 20 balls

Preparation time: 20 min