Greek bowl with TVP

For the meatballs:

• 1 bag (100 g) of rehydrated Greek-style TVP
• 1 egg
• 15 ml (1 tbsp.) flour
• Olive oil for cooking

• 500 ml (2 cups) cooked rice
• 2 cucumbers, sliced
• 1 red pepper, diced
• 250 ml (1 cup) cherry tomatoes, halved
• ½ red onion, thinly sliced
• 500 ml (2 cups) romaine lettuce, chopped (optional)
• 125 ml (½ cup) sliced Kalamata olives
• Fresh mint, to taste
• Feta cheese, crumbled
• Commercial tzaziki sauce
• Pita chips (optional)

Meatballs

1. In a large bowl, combine the rehydrated TVP, egg and flour.
2. Using your hands, shape 16 balls about 2.5 cm (1 inch) in diameter.
3. Heat the olive oil in a frying pan over medium-high heat and cook the TVP meatballs for about 10 minutes, turning gently, until golden brown. Set aside. 

Bowl

1. Divide the rice between the bowls.
2. Garnish with vegetables, olives, mint and feta cheese.
3. Serve with sauce and pita chips, if desired.

2-3 days in the refrigerator, can be frozen.