- 1 3/4 cups boiling water
- 2 cups texturized vegetable protein (TVP)
- 1 3/4 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 tablespoon finely chopped fresh red chile pepper
- 1 tablespoon freshly minced ginger
- 1 tablespoon freshly minced garlic
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 3/4 cup whole-wheat bread crumbs
- 1 egg, beaten
- 3 tablespoons whole-wheat flour, or as needed
- freshly ground black pepper to taste
- cooking spray
- Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking sheet.
- Pour boiling water over TVP in a bowl. Add soy sauce. Let sit to rehydrate, 5 to 10 minutes.
- Heat oil in a large skillet over medium-low heat. Cook and stir onion until very soft, 7 to 10 minutes. Add chile pepper, ginger, and garlic; cook until fragrant, about 3 minutes more.
- Stir cilantro, oregano, and basil into the rehydrated TVP. Stir with a fork; add bread crumbs and beaten egg. Stir in the onion mixture and whole-wheat flour. Grind pepper liberally over the mixture.
- Scoop mixture by tablespoons into 1-inch meatballs and place on the prepared baking sheet. Spray the meatballs with cooking spray.
- Bake in the preheated oven for 10 minutes. Turn the meatballs and continue to bake until thoroughly browned, about 10 minutes more.
04/05/2018
recipepes.com
Erin's Veggie Meatballs, recipe
PT15M
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5
455 calories
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