Friday, June 17, 2016
by Nancy Follwell and Janet Grice
1 cup warm water
1 heaping Tablespoon Low Sodium Chicken Salt
2 cups TVP (Textured Vegetable Protein)
1 large onion, cut into quarters
2 garlic cloves, peeled and halved
1/2 cup cilantro
1/2 cup firm tofu
1/2 Tablespoon Barbeque Chicken Salt
1 cup cooked rice (I used Jasmine)
1 cup vegan breadcrumbs
2 Tablespoons olive oil
Place the warm water in a bowl, add the Low Sodium Chicken Salt and stir. In a food processor, add the broth and the remaining ingredients. Pulse to combine.
With a medium scoop, make meatballs and place on a greased baking tray. Bake at 375°F for 40 minutes.