Ingredients
- ½ tablespoon olive oil
- ½ onion, diced and sauteed
- 1 package (12 oz) TVP crumbles
- 1½ cups cooked rice (instant white or regular brown)
- ¾ cup bread crumbs
- 1 tablespoon basil
- 1 tablespoon parsley
- 1 tablespoon garlic powder
- 1 tablespoon oregano
- 1 teaspoon salt
Recipe Description
These vegan meatballs are easy to make and are perfect for a number of recipes including their vegan meatball sub. These store well in the refrigerator for up to 5 days. She hasn’t tried freezing them and we’re not sure if they would retain their shape after thawing. If you give it a try let me know how it works out.
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