Ingredients
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8 ounces by weight of dry textured vegetable protein
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1 3/4 cups boiling water
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1 small onion, diced
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2 tablespoons canola oil
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1 teaspoon minced garlic
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1/2 teaspoon chili powder
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1/2 teaspoon cilantro
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salt and pepper
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1/2 teaspoon dried oregano
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1 tablespoon tamari soy sauce
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1 tablespoon chopped fresh parsley
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1/2 cup whole wheat flour
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1 tablespoon oil (for frying the onion and garlic)
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1/4 cup oil (to fry the meatballs)
Instructions
- Boil your water and add it to the TVP and let it rehydrate for at least 10 minutes.
- Saute the onion and garlic in the 1 tbsp oil. Add spices and mix well.
- Add to the TVP mixture. Add in the flour.
- Mold into 1 inch size meatballs. Press them together hard to keep them from crumbling.
- Fry in the 1/4 oil turning meatballs around to cook all sides until crispy and golden brown.
- Yields about 3 dozen.
- Bon Appetit!