Sauce
olive oil
1 c frozen peas thawed
2 T tomato paste
1 small tomato diced
1/2 c hot water
1 T sugar
salt, pepper, to taste
Veggie Meatballs
1/2 c dry textured soy protein
1/8 c minced celery & carrots
spices: salt, pepper, chili powder, onion powder, garlic powder, basil, thyme, cumin, bay leaf
1 T ketchup
1 T mustard
3-4 T flax meal
T soy sauce
1/2 c boiling water
1/2 slice of whole grain bread (ground)
muffin tin (12 count)
6 oz dry whole grain penne pasta
Italian cheese blend
Preparation:
Preheat oven to 350 degrees. Brush tin with oil. Mix ingredients for meatballs. Add more flax if necessary. The goal is to go from crumbles to what presents as clumped together meat. With a 1/4 cup scoop, form into balls and drop into muffin tin. This mix should form between 4-6 balls.
Bake covered with foil for 15 minutes. Brush tops with oil and bake uncovered for 15-20 additional minutes.
While meatballs are baking, prepare marinara sauce by mixing paste with hot water to form soup. Oil pot or skillet with 1 T of olive oil. Add diced tomato's and stir in soup. Reduce. Add meatballs and break into pieces. Before sauce is served, boil pasta. Rinse pasta in cold water and strain. Toss pasta with meat sauce. Garnish final dish with peas and cheese. Serve with Caesar salad.
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