Today I tried another recipe from Vegan on the Cheap, the "Wheatballs," which are meatballs made from chickpeas and wheat gluten. This recipe was super easy. You just combine everything in the food processor, form the mixture into balls and saute them for a few minutes. The taste and texture was pretty good. Just a little spicy, but not hot. Tony informed me that, while the texture was not like a real meatball, the taste was similar.
I wanted to make a hearty lunch for Tony before he left to work another 10-hour shift (just a few more weeks until this weird schedule ends and our lives go back to normal), so I decided to make meatball subs. I made a mushroom marinara and some Cheezee Sauce (also from VotC). There's really no way to make this meal look appetizing, but trust me, it was yummy!
And what to do with the leftover cheese sauce? Rotel! This is 100 times more appealing than the version made with Velveeta. What is that stuff anyway? It's unnatural. I'm so excited to snack on this dip tonight while I catch up on True Blood.