|This recipe is from the cookbook Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.|
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.