Ingredients

• 2 cups dry TVP
• 3 cloves garlic, chopped
• 1 small onion, chopped
• 1 tablespoon basil
• 1 tablespoon oregano
• 2 tablespoons tahini
• 2 tablespoons braggs liquid amino acid
• 1/4 cup whole wheat flour
• 1/4 cup whole wheat bread crumbs
• 1 cup water or vegetable broth
• 1/2 cup Nutritional Yeast

Directions

1. place TVP in bowl and add enough water to just wet all TVP, all water should be absorbed.
2. add garlic, onions, basil, oregano, tahini, braggs; mix well
3. stir in bread crumbs and flour until mixture has a good balling consistency. more or less on preference.
4. Season with garlic powder, onion powder, chopped sun dried tomatoes or other seasonings to taste.
5. Roll Neatballs into 1 inch balls (smaller will hold together better but bigger will taste just as good)
6. place Nutritional Yeast onto plate
7. Roll Neatballs in Nutritional Yeast, coating the outside of each ball.
8. Spread Olive Oil on baking sheet.
9. place balls onto baking sheet
10. bake for 10-15 minutes at 400 degrees
11. flip Neatballs and bake for an additional 10-15 minutes
12. Enjoy with sauce or without. On top of spaghetti or in a sandwich. Do not leave in sauce for prolonged period or they will fall apart.
13. Crumble left overs and use as ground meat substitute