WATER, SOY FLOUR, SOY PROTEIN CONCENTRATE, WHEAT GLUTEN, CORN OIL, CORNSTARCH, ONION, WHEAT PROTEIN, CONTAINS TWO PERCENT OR LESS OF SPICES, EGG WHITES, SALT, METHYLCELLULOSE, CARAMEL COLOR, YEAST EXTRACT, NATURAL FLAVOR, HYDROLYZED CORN PROTEIN, MODIFIED CORN STARCH, GUM ACACIA, HYDROLYZED WHEAT PROTEIN, HYDROLYZED SOY PROTEIN, CORN SYRUP SOLIDS, GUM ARABIC, AUTOLYZED YEAST EXTRACT, DISODIUM INOSINATE, DISODIUM GUANYLATE, ONION POWDER, TOMATO PASTE (TOMATOES, SALT, CITRIC ACID), THIAMIN HYDROCHLORIDE, CARRAGEENAN, GARLIC POWDER, DEXTROSE.I rolled most of this mix into balls and baked them at 350 for ~30 minutes (I did not time it, I just poked them occasionally). I finished the rest by rolling in breadcrumbs and pan frying in olive oil. Those turned out nicely, crispy outer shell and hot inside. We had them with pasta and marinara and it was delicous. So yummy that I'm having leftovers for lunch today and for dinner tomorrow.
We're still trying to get back into the swing of normalcy after 4 weeks of abnormal living. Last night was some Tabata, a huge grocery run, and the veggie meatballs. I also have a bunch more lentils that I'm going to use as "taco meat" tonight most likely. Work is in a bit of an upheaval (when isn't it...) so I'm hoping Nick will be home to taste test them as well.