Vegetarian/Spaghetti And Meatballs
| A: | 2C textured vegetable protein (TVP) |
| 1C boiling vegetable broth | |
| B: | 2/3C mushrooms, coarsely chopped |
| 2t canola oil | |
| C: | 1/3C canola oil |
| 2 large eggs | |
| 1/3C milk | |
| 1/2C bread crumbs | |
| 1/3C grated hard cheese (e.g. Parmesan) | |
| 2T garlic, minced | |
| 2t kitchen bouquet | |
| 1t thyme | |
| 1T basil | |
| 2t oregano | |
| 1t rosemary, ground | |
| 2-3T fresh parsley, chopped | |
| salt & red/black pepper to taste | |
| D: | Spaghetti, cooked al dente |
| Marinara sauce | |
| 1. | Combine (A) and mix well, let stand 2-3 minutes. |
| 2. | Toss (B) and place in baking pan, roast at 400F for 15 minutes. |
| 3. | Add (A), (B), (C), mix well. Form balls and cook in oiled skillet a few minutes to brown. |
| 3. | Bake at 400F for 30 minutes. Serve with (D). |
Servings: 6