¼ cup tomato sauce, 3 Tabs water, 1 tsp Worcestershire sauce, 2/3 cup dry textured soy protein, ½ cup chopped mushrooms, ½ cup chopped onion, 1 cup grated baby marrows, 1 clove minced garlic, ¾ cup cooked and mashed Soya beans, ¾ teaspoon oregano & basil, ¼ tsp sage & salt, 1/8 tsp pepper, ¾ cup dry bread crumbs (or gluten-free crumbs) ¼ cup rolled oats. Combine the tomato sauce, water, and Worcestershire sauce and bring to a boil. Pour over the textured soy protein and set-aside until ready to use. Cook the mushrooms, onion, baby marrows and garlic in a non-stick pan. Add water if needed to prevent sticking, but cook away any excess liquid. Combine the textured Soya protein, cooked vegetables and remaining ingredients in a mixing bowl. Mix together well. Using 2 Tabs of mixture at a time, form balls and place on a non-stick baking sheet. Bake for 20 minutes at 180 degrees C, turning once Serve with noodles or with a fresh green salad.
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