Rollies are a multi-faceted addition to your vegan repertoire. They go well as a side dish to rice, sweet potatoes, yams, potatoes, and if you have a taste for the exotic, plantains.
But they also make a great addition to pasta, you can also threw them into a full skillet of scrambled tofu or put them into a sandwich! Be creative with rollies, they'll go a long mile in your kitchen!
1 cup cracked wheat, soaked overnight and then boiled the next day about 10 minutes in a little bit of water or until soft
1 cup wheat germ
3/4 cup all purpose flour
3/4 cup potato flakes
4 Tbsp. cornstarch
Salt to taste
2- 1/2 Tbsp. onion powder (1 tsp. if you're not a huge onion lover)
1 tsp. garlic powder (1/2 tsp. if you love a more subtle taste)
2 tbsp. sweet paprika powder (you can also use smoked paprika when you feel like giving your rollies a different taste)
1/2 tsp. Italian Seasoning
1/4 tsp. dried sweet basil
1 Roma or plum tomato, seeded and chopped
In the blender process the tomato with very little water till smooth. Scrap into a bowl, add all the rest of the ingredients. Mix into a dough that is not too runny. With your hands, form little cylinders, flattening them up a little bit if you like. Cook in a skillet barely "painted" with olive oil till golden brown on all sides. This recipe yields quite a bit of little sausages rollies, so you can freeze some of the dough overnight if you like to prepare more for another meal.
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