This is a favorite with the kids. I make a double batch, which they will then eat for lunch or dinner, cold or hot, with or without the pasta. It can even be packed for lunch.

• ½ cup bulgur
• 1 cup water
• ½ cup pecans
• 1 package (10 ½ ounces) extra-firm silken tofu
• 1 – 2 tablespoons tamari, or to taste
•  (I like San-J reduced sodium, organic, silver label)
• 1 clove garlic, chopped or pressed
• 1 teaspoon thyme or lemon thyme
• ¼ cup gluten flour
• Any tomato sauce you like (I like Cucina Antica, Marinara with garlic)

Place the bulgur in a medium saucepan. Add the water, cover, and bring to a
boil. Reduce the heat and simmer for 10-15 minutes or until all the water has
been absorbed.

Meanwhile, coarsely grind the pecans in a blender and place them in a medium bowl. Place the tofu and the tamari in a blender or a food processor and blend until smooth and creamy. Use a rubber spatula to push the tofu down into the blades so that it is well blended. Add the blended tofu to the pecan. Add the garlic, thyme
and gluten flour.

Add the cooked bulgur to the other ingredients in the bowl. Mix well.

Drop the mixture, 1 heaping teaspoon at a time, onto a well-oiled cookie sheet. Shape into mounds with your hands or another spoon (they will not be perfectly round). Bake at 350 degrees (325 for non-stick pan) for 30 minutes or until the balls are firm and brown.

Place the tomato sauce into a large saucepan and add the balls. Simmer the balls in the sauce for about 5 minutes before serving over your favorite whole grain pasta or rice with a green salad.

The meatballs will stay nicely in the refrigerator for about a week or so. They can also be frozen, but this will change the texture slightly.

Adapted from Arrowhead Mills Cookbook