Easy Vegan TVP Meatballs
Easy, frugal, vegan TVP meatballs! High protein, grain-free, and gluten-free, they are simple to make with pantry ingredients.
Servings: 36 1-inch meatballs
Ingredients
- 2 and 1/3 cups 224 g texturized vegetable protein (TVP)
- 3 tablespoons 20 g flaxseed meal
- 2 and 1/4 cups 560 mL boiling water
- 1 tablespoon 15mL oil OR water
- 1 medium onion finely chopped
- 1 tablespoon minced fresh garlic or 1 and 1/2 teaspoons garlic powder
- 1 tablespoon dried Italian herb seasoning
- 3/4 teaspoon fine sea salt more or less to taste
- 1/2 teaspoon ground black pepper
- Optional: 1/2 cup packed fresh parsley leaves chopped
Instructions
- Preheat oven to 375F (190C). Spray or lightly oil a large rimmed baking sheet.
- In a large bowl, combine the TVP, flax and boiling water. Let stand 10 minutes.
- Meanwhile, heat the oil (OR water) in a large skillet set over medium-high heat. Add the onion and garlic; cook and stir 5 to 6 minutes until onion is translucent. Add the herbs, salt, and black pepper; cook and stir 30 seconds longer.
- Place the TVP mixture, onion mixture, (optional) parsley in bowl of food processor. Process until mixture just begins to hold together.
- Shape mixture into 1 inch (2.5 cm) size meatballs ( a small cookie scoop works perfectly).
- Arrange balls on prepared sheet.
- Bake in the preheated oven for 15 to 20 minutes until browned. Serve as you would any kind of meatball (e.g., with sauce, noodles, as a snack, etc.)
Notes
Storage: Store the cooled meatballs in an airtight container in the refrigerator for 3 days or the freezer for up to 6 months.
Nutrition
Serving: 9meatballs | Calories: 256kcal | Carbohydrates: 21.8g | Protein: 30g | Fat: 5.1g | Saturated Fat: 0.7g | Sodium: 442mg | Fiber: 11.6g | Sugar: 8.7g