I had been craving a good meatball sub, or meatballs and spapeggie and I had plenty of tvp on hand, so I crafted up a recipe. Measurements are not exactly the same, but should produce similar results, as I eyeballed everything.
- 1 1/2 cups tvp flakes
- 1 1/2 cups veggie stock of your choosing
- 1 /2 teaspoon oregano, parsley, basil
- 1 onion roughly chopped
- 1/2 cup baby bella or white button mushrooms roughly chopped
- 2 garlic cloves roughly chopped
- 1/3 cup breadcrumbs
- 1 egg
- 1/4 cup walnuts roughly chopped
- 1 TB olive oil
- dash of soy, liquid smoke, and vegetarian Worcestershire
- 1 TB flour
- crushed red pepper to taste
- salt and pepper to taste
Pre-heat oven to 350
Reconstitute tvp with hot stock.
In a food processor combine mushrooms, walnuts, onions, liquid smoke, soy, spices, and Worcestershire. Once the mixture resembles a pate transfer to a large mixing bowl. Add the reconstituted tvp to the mixture, along with the breadcrumbs. Crack the egg into the bowl, and mix with hands. Add salt, crushed red pepper, and black pepper to your liking. Dust flour and continue to combine with hands. We shaved some parmesan into the mixture as well.
Form into balls. Bake in mini-muffin tins until crust on the bottoms have formed, then switch to broiler to crust up the top.
Next time I think another egg would be helpful, as well as a bell pepper, and possibly cashews, kalamata olives and some sort of legume (lentil or kidney beans). Try this recipe with any of the variations I listed, and I am sure you will love these little guys. They were quite tasty as I made them with a delicious red sauce, but any of the extra ingredients would put them over the edge amazing.