Tuesday, 1 November 2011

Day 1: TVP 'Meat'balls & Spaghetti

I don't exactly have alot of time on my hands, I will just be blogging about what I cook for dinner (since whatever I have leftover from the night before I have for lunch anyways) or any specialty dishes I try out. I did go shopping on the weekend and picked up a few things from Mrs Flannery's including the Savoury Yeast Flakes and TVP. I bought the Soy Cream Cheese from Coles and the Soy Milk from Aldi. Enjoy! :)

TVP 'Meat'balls & Spaghetti



'Meat'balls Ingredients:
1 cup Textured Vegetable Protein (TVP)
1 cup Boiling water
1/2 Cup Breadcrumbs
2 Tbsp Olive Oil
1/4 Cup Flour
Garlic Powder, to taste
Soy Sauce, to taste

Pasta Sauce:
2-3 Cloves Garlic
1 Medium Onion, diced
1 Small Zuchinni, grated
3-4 Large Mushrooms, chopped
Olive Oil, for frying
2 Tbsp Fresh Oregano
2 Tbsp Fresh Basil
2-3 Tsp Soy Cream Cheese
2 Tbsp Unsweetened Soy Milk
1 Can Chopped Tomatoes
2 Tbsp Tomato Paste
Salt & Pepper, to taste

Handful Cooked Wholemeal Spaghetti Pasta
2 Tsp Olive Oil
Savoury Yeast Flakes, to taste
Parsley, for garnish

Method:
1. In a bowl add boiling water to TVP and set aside for 15 minutes.


2. Heat oil in frying-pan or saucepan, add onions and garlic till cooked then add in zuchinni, mushrooms, tomato paste, can tomatoes, cream cheese, soy milk, basil and oregano.

3. Boil water in a separate saucepan, add spaghetti and cook until aldente. Drain water then add 2 tsp olive oil to prevent sticking.

4. Drain water from TVP then mix in the olive oil, soy sauce, garlic powder, breadcrumbs and flour. If the mixture is to sticky add in extra flour, then roll into small balls. (Make sure you rolls them tightly so they stay together.

5. Add 'meat'balls to pasta sauce until fully cooked.

6. On a plate arrange spaghetti, pour sauce over and finish with a sprinkling of yeast flakes and parsley for garnish.

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