Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Tomato sauce |
| 3 tablespoons | Water |
| 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 \N | Clove garlic; minced |
| ¾ cup | Cooked soybeans; drained & mashed |
| ¾ teaspoon | Basil & oregano |
| ¼ teaspoon | Sage & salt |
| ⅛ teaspoon | Pepper |
| 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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