nutritional information

1. Make seasoning: In small bowl, mix seasoning ingredients. Set aside.
2. Place mushrooms in food processor and pulse on/off until finely chopped.
3. In large skillet, heat oil over medium-high heat. Add onion and cook, stirring often, 1 minute. Stir in seasoning mix, bell pepper and mushrooms. Reduce heat to medium and cook, stirring often, 3 minutes. Transfer mixture to large bowl.
4. In food processor, puree half of soybeans. Add to vegetables in bowl. Add remaining soybeans to food processor and pulse on/off until almost smooth. Add beans, lemon juice, balsamic vinegar and tamari to ingredients in bowl and mix well.
5. Stir in 1/3 cup bread crumbs and flour. Form slightly rounded tablespoonfuls of mixture into balls. (If it doesn’t hold its shape, add equal parts of bread crumbs and flour as needed.) Roll “meatballs” in remaining bread crumbs until evenly coated.
6. Fill medium skillet with 1/2-inch of vegetable oil and heat over medium-high heat until hot but not smoking. Add “meatballs,” in batches if necessary, and cook until deep golden brown, about 11/2 minutes. Turn and brown other side. Transfer to paper towels to drain.
7. Brush insides of rolls with olive oil. Lightly toast on griddle or in broiler.
8. Heat tomato sauce and spoon into roll. Fill each with 5 or 6 “meatballs” and top with additional sauce. Serve.

September 2001

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  Risotto with Asparagus and Peas

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  Indian Lentil Pilaf

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  Seitan Timbales with Chestnut-Champignon Stuffing

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  Pattypan Squash with "Sausage" and Apple Stuffing

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  Confetti "Chicken" with Roasted Sweet Corn

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  Moroccan Stew

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  Live Spring Rolls with Lemon-Ginger Dipping Sauce

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  Vegetable Corn Cakes

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  Vegan Lasagna