Prep time: 10 mins

Cook time: 30 mins

Serves: 6 

Cals 231/ C 25g/ P 19g/ F 6g

Ingredients

• 225g Macro textured vegetable protein
• 1 ¾ cup vegetable stock
• ½ cup plain flour
• 3 tbsp tomato paste
• 1 brown onion, finely diced
• 2 tsp garlic powder
• 1 tbsp soy sauce
• 1 tsp dried rosemary
• 5g olive oil spray + 10g spray
• Salt and pepper to taste 
• To serve: 60g Barilla red lentil pasta

Method

1. Rehydrate the TVP in the vegetable stock for 10 minutes.
2. Fry the onion for 5 minutes in 5g olive oil spray. Add the tomato paste, spices and soy sauce and mix well.
3. In a bowl mix together the onion mixture and TVP and sift in the flour. Stir to combine. 
4. Make 36 x 1 inch balls.
5. Fry the meatballs in the 10g olive oil spray until evenly browned. 
6. Cook the pasta per instructions.