1. In a medium bowl combine the breadcrumbs with the soy or rice milk. Set aside. Heat up the vegetable broth in a pyrex measuring cup and then add in the dry TVP. Mix together well and let the TVP absorb for a few minutes. While that sits, dice up your onion. 2. Mix together the breadcrumb mixture with the TVP, about 2 tbsp of the onion. the parlsey flakes, garlic powder, nutmeg, salt and pepper. Adjust the salt to taste as it will really depend on how seasoned your veggie broth is. You want the mixture to hold together when formed into a ball in your hand - you may need to add a little extra broth, maybe a few tablespoons. I find pushing down with the spoon as you mix helps to combine everything. Form into balls, 1 1/2 inches in diameter (should yield 12). 3. Heat up the oil in a saute pan, add in the "meat" balls and brown on all sides as best you can. When complete, place them into a casserole dish and set aside. 4. Put your oven on to 350 degrees. 5. Clean out your saute pan of any bits and then return to medium heat. Saute the rest of the onion and the mushrooms for about 5 minutes until the onions are translucent. 6. In a bowl whisk together 1/3 cup soy creamer (or more if you choose) with the corn starch. Mix in 1 1/2 cups veggie broth, or less if you're using more creamer, along with the nutritional yeast and a pinch of nutmeg. 7. Pour the broth mixture into the pan with mushrooms & onions, bring up to a gentle boil, stirring well to get a smooth sauce. Turn heat down and let it simmer for just a few minutes. Add in some braggs for flavour or colour if you choose. 8. Pour the gravy over the meatballs and bake in the oven for about 20 minutes until bubbly. Serve over noodles or mashed potatoes. ---------------------------------------------------------------------------
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