Rating

Place the textured vegetable protein in a bowl. Bring the vegetable broth to boil and pour over the textured vegetable protein. Cover and let it sit for 10 minutes.

In a food processor, process the rehydrated textured vegetable protein, bread crumbs, Italian seasoning, salt, and 1/2 of the parsley until mixed through.

Using a cookie scoop or a spoon, scoop the mixture and roll it into one inch balls.

In a medium pan, heat up the olive oil over medium heat. Fry the meatballs for 10-15 minutes or until golden brown. Remove the meatballs and set them aside. Heat the marinara sauce in the same pan.

Once the sauce starts to simmer, put the meatballs back in. Let it cook for another two to three minutes. Transfer to the serving plate and garnish with the remaining parsley. Enjoy!

LEFTOVERS

Refrigerate the meatballs in an airtight container for up to three days.

SERVING SIZE

Once serving size is equal to approximately five meatballs and 2/3 cup marinara sauce.

MORE FLAVOR

Add garlic and/or paprika to the meatball mixture.

ADDITIONAL TOPPINGS

Fresh mint, dill, or cilantro.

HOW TO SERVE

Serve over pasta or with your choice of bread.