|¼ cup||Tomato sauce|
|1 teaspoon||Worcestershire sauce|
|⅔ cup||Dry TSP|
|½ cup||Chopped mushrooms|
|½ cup||Chopped onions|
|1 cup||Grated zucchini|
|¼ cup||Rolled oats|
|1||Clove garlic; minced|
|¾ cup||Cooked soybeans; drained & mashed|
|¾ teaspoon||Basil & oregano|
|¼ teaspoon||Sage & salt|
|¾ cup||Dry breadcrumbs|
Serve these no-meat balls atop spaghetti or in a sub sandwich.
Combine the tomato sauce, water and Worcestershire sauce and bring to a boil. Pour it over the TSP and set aside until ready to use.
Saute the mushrooms, onions, zucchini and garlic in a nonstick pan. Add water if needed to prevent sticking, but cook away any excess liquid.
Combine the TSP, sauteed vegetables and remaining ingredients in a mixing bowl. Mix together well.
Using 2 Tbs of the mixture at a time, form into balls and place them on a nonstick baking sheet. Bake for 20 minutes at 350ø, turning once.
Alternatively, brown the balls in a nonstick pan over moderate heat.
Yield: 8 servings Serving size: 2 no-meat balls Per serving: 138 calories, 3 g total fat (½ g sat fat), 12 g pro, 18 g carb, 3.9 g fiber, 220 mg sodium, 0 mg cholesterol. Exchanges: 1 carbohydrate, 1 lean meat
Recipe by: 3/99
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