Vegan Garden Meatlets

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When you can put together a recipe with a number of vegetables and protein, which is tasty, easy, economical and nutritious, you got a great one! This is what this recipe is all about. Enjoy!

2 cups unbleached flour
2 cups whole wheat flour
1 cup wheat germ
1 cup oats
1 cup bread crumbs
1 tsp. garlic powder (up t 1 Tbsp. if you are a great garlic lover or like your food spicy)
1 large carrot, peeled and sliced
1 medium red onion or 1 tsp. onion powder (up to 3 Tbsp. onion powder if you like your food spicy)
1/2 cup sweet green pepper
1 cup white cabbage
1 tomato
1 stalk of celery
1 potato
3/4 cup cornstarch
5 Tbsp. sweet paprika powder
2 Tbsp. olive oil + more to cook
Salt to taste
1 Tbsp. Italian Seasoning
1 cup water or less

In a food processor or blender, process all the veggies with a little bit of the water, just enough to be able to get a smooth paste. In a bowl, mix together all your dry ingredients, then incorporate the paste, adding more water as you go. Add the water cautiously and slowly as you mix, because the dough has to come out really thick to get the right consistency for the meatlets.
Once you get a smooth, thick mixture, without lumps, form your meatlets with a large spoon, and drop them into a hot skillet that has been barely painted with olive oil. Cook them until they are golden brown on both sides.

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