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Meatballs with Country Gravy

Meatballs with Country Gravy

MEATBALLS

1/ 2 PKG. EXTRA FIRM TOFU 2 TBS. FINELY CHOPPED ONION

2 CUPS COOKED BROWN RICE 3 TBS. WHEAT GERM

1 CUP FINELY GROUND PECANS CUP “BEEF” STYLE SEASONING

3 CUPS QUICK OATS 2 TBS NUTRITIONAL YEAST

CUP SOY/RICE MILK ITALIAN SEASONING TO TASTE

CUP BRAGGS LIQUID AMINOS RED PEPPER FLAKES TO TASTE

1 TBS. LEMON JUICE 2 CUPS HOT MASHED POTATOES

2 tsp. EGG REPLACER + 1 TBS. WATER tsp. GARLIC POWDER

MIX AND SHAPE INTO SMALL BALLS AND BAKE @ 350 FOR 20 MINUTES. TURN THEN BAKE 10 MINUTES MORE. SERVE WITH EITHER A SPAGHETTI SAUCE OR A BROWN GRAVY OR THE ACCOMPANYING COUNTRY GRAVY RECIPE. THEY HOLD TOGETHER NICELY AND FREEZE WELL TOO.

 


 

COUNTRY STYLE GRAVY

2 CUPS WATER

1/2 CUP CASHEW PIECES OR 3 TBS. WHOLE WHEAT FLOUR

1 TBS. ONION POWDER

tsp. GARLIC POWDER

2 TBS OIL (OMIT IF USING CASHEWS)

3 TBS. BRAGGS LIQUID AMINOS

1 TBS. NUTRITIONAL YEAST FLAKES

1 TBS. CORNSTARCH


BLEND ALL INGREDIENTS ON HIGH 2-3 MINUTES UNTIL CREAMY. POUR INTO SAUCEPAN AND COOK ON MEDIUM-HIGH UNTIL THICK, STIRRING CONSTANTLY.