Veggie Meatballs

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Barbara Rexford

Veggie

Meatballs

My son is a vegetarian and he developed veggie balls to serve with pasta or alone to use in sandwiches. I had them at the baby shower potluck and then are great. Most people had no idea they weren’t meat.

1 3/4 c vital wheat gluten

1/4 c tapioca starch/flour

1/4 c nutritional yeast

3 Tbsp granulated garlic

3 Tbsp granulated onion

4 tsp parsley flakes

4 tsp Italian seasoning

1 Tbls fennel seed

1 tsp paprika

1 tsp red pepper flakes

2 tsp black pepper

2 tsp salt

1 Tbsp soy sauce

1 Tbsp olive oil

1 1/4 c water

Combine all dry ingredients, mix well. Add remaining ingredients, mix and knead until fully combined. Break into desired ball size. At this time you can lightly brown. Then cook in spaghetti sauce in a slow cooker for about 8 hours.

— Barbara Rexford

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