Italian No-Meat Balls

Combine tomato sauce, water and Worcestershire sauce in saucepan. Bring to a boil. Pour over textured soy protein and set aside until ready to use.

Saute mushrooms, onions, zucchini and garlic in a nonstick pan, adding water if needed to prevent sticking. Cook away any excess liquid.

Combine textured soy protein mixture, sauteed vegetables and remaining ingredients in mixing bowl. Mix together well.

Using 2 tablespoons of mixture at a time, form into balls. Place balls on nonstick baking sheet.

Bake for 20 minutes at 350 degrees, turning once.  Or brown the balls in a nonstick pan over moderate heat.