Quasimodo’s TVP Meatball sauté

Goo-ood! Global pandemic¹ or not

I promise those are not little hunks of metal on the lower left. All images by the Author.

As I may have mentioned somewhere, my wife keeps a kosher home. I keep things sorted out as well as any Goy, but cooking meat can be mighty complicated and prone to treyf-o-genic error. So when it comes to meatballs, however good a pile of nice, greasy, MEAT meatballs might be, I reach for the TVP. It’s so much easier and less nerve wracking. Plus it’s better for the environment or so they tell me.

After a few experiments I think I am at a point where I can share with you my yummy TVP meatball sauté. Note that while this is not specifically a pandemic recipe, it’s super easy and will taste just as good during a pandemic as during any other type of apocalypse. So get your mind off that dystopian hellscape and treat yourself!

Ingredients (secret and otherwise):

Left to right: Red pepper, mushrooms, garlic, onion, TVP meatballs. For this batch I used 2/3 of the 16 oz. pack of TJ’s meatless meatballs shown here. I used all of the onion and all of the garlic shown, as well as both mushrooms, but not all of the red pepper.