Recipe: Meaty Balls

A friend made these and passed on the recipe to me, which she got from "Vegan Vittles" by Jo Stepaniak. I have used this cookbook before and have posted up various recipes I have tried out, on this blog.

My partner had a go at making them. They were delicious, though he commented that he did have a bit of a problem trying to roll them into balls. That didn't matter, as they still tasted great. Problem was, there weren't enough of them! So, for the second go at making them, he doubled all the ingredients. So, if you have a copy of this book, double the amounts, otherwise, if you use the recipe from here, just go by what I have passed on.

What you will need:
2 cups of TVP (textured vegetable protein) granules or flakes
half cup rolled oats
1 tsp each of dried basil, oregano and parsley
1 tsp each garlic and onion powder (optional)
half tsp dry mustard
1 and a half cups boiling water
4 tbsp ketchup
2 tbsp tamari
2 tbsp peanut butter other nut butter
half cup flour (any kind)
2 tbsp nutritional yeast flakes

Method:
Preheat oven to 180 degrees Celsius.
Cover baking tray with baking paper.
Place TVP, oats, herbs, mustard and if using, garlic and onion powders, in a medium sized bowel. Stir.
In a small bowel, combine boiling water, ketchup, tamari and stir. Pour this mixture into the TVP mixture and stir well. Let sit for 5-10 minutes.
Add the peanut butter and mix in well. Stir in flour and nutritional yeast flakes. Form into walnut sized balls and arrange on baking dish. Mist balls with olive oil spray and bake for 25-30 minutes, turning over midway.