1/2 cup TVP
1/2 cup boiling hot water
Egg replacer for 2 eggs (http://vegweb.com/index.php?topic=7678.0 )
1/2 cup (possibly more) bread crumbs
5-10 dashes of dried oregano (or a few fresh leaves, chopped)
5-10 dashes of dried basil (or a few fresh leaves, chopped)
5 or so dashes of garlic salt
1 tablespoon or more of vegan parmigiano cheese
Salt and pepper to taste
1-2 tablespoons of olive oil (for frying)
1. In medium sized bowl, pour hot water on top of TVP (or prepare according to directions). Wait 5 to 10 minutes. If it appears the TVP is too dry, add a bit more hot water.
2. Add egg replacer and then add breadcrumbs to bowl, mix well. If you don’t have any breadcrumbs, put rice crispies in a plastic baggie and smash until they are crumbs. Add all seasonings (but not olive oil). Adjust seasonings to your taste... the more, the better. If TVP seems too watery, add extra breadcrumbs, garlic salt or parmigiano cheese.
3. Roll into little balls (they cook faster this way – between 1 teaspoon and 1 tablespoon). For a crispy outer texture, heat oil in non-stick frying pan. Fry the meatballs until they begin to brown, turning every couple of minutes. I haven’t tried this, but I’m sure they could be baked for a healthier alternative.
After frying, I sometimes throw them in with my tomato sauce. They may break apart a little bit and make the sauce have a more “meaty” texture. I must note that they will lose their crispiness this way. TVP has a much lighter consistency than vegan “ground round” or “ground beef”. I prefer to use TVP as there is a lower sodium content and less preservatives. They will not be identical to real meat balls, but they are definitely a nice addition to any pasta.
Source of recipe: I wrote this recipe