Monday, October 24, 2011

Spaghetti and Beanballs

This recipe is from the cookbook Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.
Recipe: see page 189 of Veganomicon.
The spaghetti and sauce were good, but the beanballs were mushy and started to fall apart after
they were baked and the sauce was added. The texture was a like a rolled up ball of mashed beans. I put a few in the fridge overnight and that firmed them up. They were much firmer reheated. Still a little mushy, but much better.

Ingredients: whole wheat pasta, marinara sauce, kidney beans, soy sauce, tomato paste (or steak sauce), olive oil, garlic, lemon zest, bread crumbs, vital wheat gluten, oregano, thyme.