1 cup walnuts
1 cup oats
4 weet-bix (broken into large pieces)
1 teaspoon onion powder
1/4 cup savoury yeast flakes
1 teaspoon dried Italian herbs
1 1/2 tablespoons beef-style vege Massell powder
175g firm tofu (broken up into large pieces)
2 teaspoons bottled garlic or fresh
1/4 cup tomato sauce
1/2 cup soy/nut milk or water
1/4 cup breadcrumbs to thicken
tin of tomato soup diluted with 1/2 cup water for topping sauce
Place first 7 ingredients into food processor and process until the mixture is crumb like. Add the remaining 4 wet ingredients and process again till smooth. Remove mixture from processor and stir in breadcrumbs. Roll into balls, slightly flatten and fry both sides in oiled pan. Place meatballs in casserole dish. Empty tomato soup in a small bowl and stir in 1 cup of water. Then pour soup over meatballs. Bake for approx. 30 minutes until hot. The balls can be frozen for later use.
The Lord is near to those who have a broken heart. Psalm 34:18
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