Meatball Ingredients


• 1/2 Medium Green Pepper, Chopped
• 1/2 Medium Red Pepper, Chopped
• 1/2 Medium White Onion, Chopped
• 1 Tablespoon Canola Oil
• 1 1/2 Cups Cooked Brown Rice
• 1/2 Cup Old Fashioned Oats
• 1/4 Cup Vital Wheat Gluten
• 1/4 Cup Cooked & Drained Lentils
• 3 Tablespoons Brown Rice Flour
• 1 Tablespoon Unprepared Energ Egg Replacer
• 2 Tablespoons Low Sodium Soy Sauce or Soy-Free Soy Sauce
• 1 Teaspoon Balsamic Vinegar
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Lemon Pepper Seasoning
• 1/2 Teaspoon Chili Powder
• 1/2 Teaspoon Garlic Powder
• 1/2 Chipotle Chili Powder
• 1/8 Teaspoon All Spice
• 1/2 Tablespoon Black Strap Molasses
• 1/2 Teaspoon Liquid Smoke


Sauce Ingredients


• 2 8oz. Can No Salt Added Tomato Sauce
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1 Teaspoon Sugar
• 1/4 Cup Fresh Chopped Basil

Start by sauteing the green and red peppers and onions in skillet until onions are transparent. Then set aside.

Preheat oven to 300 degrees.

In a food processor place the rest of the meatball ingredients and pulse a few times until well combined. Pour into a mixing bowl and place the cooked onions and peppers in this mixture and mix it together with your hands for a few minutes. This helps work the gluten.

Spray a cookie sheet with nonstick cooking spray or oil. Measure out each meatball (1 tablespoon of the mixture per meatball) and roll with wet hands so they don't stick to them. Place on cookie sheet, place in oven and cook covered loosely with tin foil for 12 minutes.

Turn them over and cook for another 12 to 15 minutes with the tin foil still covering them. Prepare the sauce by placing all of the sauce ingredients in a medium sized sauce pan and bring to a boil and let simmer for a few minutes. Place the meatballs in the sauce pan and cover with the sauce.

Serve in a sub roll with our low fat Velvegan Nacho Cheeze.