1 cup textured vegetable protein (TVP) granules
1 cup boiling water
1/2 cup fresh bread crumbs
1/4 cup flour
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 tsp. oregano
1 tsp. sage
1/2 tsp. thyme
1/2 tsp. fennel seed
1 clove garlic, minced
1 tsp. olive oil
4 individual submarine rolls
1 cup spaghetti sauce
2 green peppers, sliced into strips and lightly sautéed
• Combine the TVP and boiling water in a bowl and leave until the water is absorbed, about 5 minutes. Add the bread crumbs, flour, salt, cayenne pepper, oregano, sage, thyme, fennel and garlic and mix well.
• Shape the TVP mixture into 12 balls. Oil your palms and roll each ball to lightly coat with oil. Place on a lightly oiled baking sheet and broil until browned, about 10 minutes.
• Place 3 neatballs in each roll and top with warmed sauce and sautéed peppers.
Makes 4 servings
