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Vegetarian Spaghetti Balls (Vegan approved)
courtesy of the Koinonia Kitchen (

2 cups dry TVP - Textured Vegetable Protein (found at most natural foods store)
1 small onion
2 Tbsp. oil
1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. oregano
pinch of black pepper
1 tbsp. soy sauce
1/2 cup of white flour

The Spaghetti Balls:
Soak TVP in 1 3/4 cups boiling water for 10 minutes. While TVP is soaking, sauté onion in oil till golden brown. Add chili powder, garlic powder, black pepper, salt, oregano, and soy sauce. Mix well. Add white flour and stir until mixed well. Mold this mixture into balls 1" in diameter (smaller balls stay together the best). Press firmly. Fry in oil until crispy (be sure oil is evenly heated first — and you don't need a lot of oil because it is not deep frying).

Using the same medium saucepan, remove spaghetti balls and add 1 cup of boiling water, 1 vegetable bouillon cube, 1/8 tsp. ginger, a dash of nutmeg, black pepper to taste and 1 brewed cup of your favorite Café Campesino dark or French roast coffee. Bring mixture to a boil. Thicken with a little cornstarch and cold water paste to make a sauce. Add the spaghetti balls and simmer gently, covered, for 30 minutes.

Serve over brown basmati rice, whole wheat pasta, or whatever you like. Serves 6 to 8.

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