2 slices bacon
2 (8 ounce) cans tomato sauce
1 pound veggie burgers
1 red onion, chopped
1 green bell pepper, cut into 1 inch pieces
2 cups shredded carrot
1 (10 ounce) can diced celery
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried marjoram
2 teaspoons dried oregano
1 teaspoon dried basil pepper
1 teaspoon garlic powder
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble. Set aside.
In a medium saucepan, warm tomato sauce in a small saucepan over medium heat. Add veggie burgers and onions and saute for 2 to 3 minutes. Add celery, bell pepper and carrots and saute for 3 minutes.
Add carrots, celery mixture, celery mixture, vegetables, vinegar, vinegar, oregano, marjoram, oregano, marjoram and garlic powder. Mix together, cover, and simmer for 15 minutes.
While the veggie burgers are cooking, combine egg noodles, cowpeas, vegetables and vinegar in a small bowl. Mix together. Shape into 1 inch balls and roll in egg noodles. Place on a large baking sheet.
Bake in preheated oven for 40 minutes. Remove from oven and immediately brush with tomato sauce. Continue to bake until vegetables are tender and a slight tinge of browning appears. Remove from heat and allow to cool.