Veggie no meatballs

                                                                                                       

2 cups vegetable broth
1/3 cup bulgar wheat
1 cup TVP
½ cup yellow onion, chopped
1 tbsp vegetable oil
1 tsp salt
4-6 cremini mushrooms, chopped
½ cup black beans, cooled
1 tbsp tomato paste
1 tsp cumin
1 tsp vegan Worcestershire sauce
½ cup nutritional yeast
1 cup vital wheat gluten flour

In a small saucepan, add in 1 cup vegetable broth and bulgar wheat. Bring to a boil on med-high heat. Cover, lower the heat, and simmer until fully cooked.

In another saucepan, bring 1 cup of vegetable broth to a boil, then add in TVP to re-hydrate. Turn off the heat.

Add oil to a skillet on medium heat and cook onion with salt until transparent. Add in mushrooms and cook for about 4 more minutes.

In a food processor, add in black beans, tomato paste, cumin, and cooked onion and mushrooms. As it's blending add in vegan Worcestershire sauce.

Transfer mixture to a large mixing bowl and add in vital wheat gluten flour and nutritional yeast. Mix it all together with a spatula. Then add bulgar wheat and TVP to the dough. Mix well with bare hands.

Form into Round Balls or patties and fry on medium heat with a bit of oil until crispy and brown on both sides I baked my veggie balls for 35 minutes on 350 and they came out great!.