Meaty Vegan Tvp Meatballs

Vegan meatballs cooked in marinara sauce in a black skillet on a blue tablecloth.

4.84 from 6 votes

These vegan TVP meatballs are chewy, tender and is packed full of flavor! They are quick to make and require only a handful of ingredients. A comforting dish that will please even meat eaters.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American, Italian

Diet: Gluten Free, Halal, Vegan, Vegetarian

Servings: people

Calories: 169kcal

Author: Meesha

Ingredients

1 cup vegetable broth
1 cup textured vegetable protein
1 medium yellow onion diced
3 cloves garlic minced
¼ cup rolled oats (use gluten-free if needed)
¼ cup walnuts (or sunflower seeds)
1 tablespoon nutritional yeast
2 teaspoon oregano ( can sub for Italian seasoning)
1 teaspoon liquid smoke ( optional)
salt and pepper to taste

Instructions

Preheat oven to 200c / 400f.
Start by bringing a cup of vegetable broth to a boil in a medium pan. Then, pour boiling broth over TVP and let it sit for 5-10 minutes, or until it had absorbed all the broth and have softened.
1 cup vegetable broth, 1 cup textured vegetable protein
In the meantime, heat up a tablespoon of neutral oil in a cast iron skillet / non-stick pan. Add in the onions and saute until translucent for 3-4 minutes. Then, stir in garlic and cook for another 1-2 minutes, or until fragrant. Set aside.
1 medium yellow onion, 3 cloves garlic
In a food processor, place in walnuts and oats. Blend until a flour like consistency forms.
¼ cup walnuts , ¼ cup rolled oats
Next, add in all ingredients including the rehydrated tvp and pulse a few times, or until everything is well combined. You will want it to still be chunky, so be careful not to overdo on the blending.
1 cup textured vegetable protein , 1 tablespoon nutritional yeast, 2 teaspoon oregano, 1 teaspoon liquid smoke , salt and pepper
Using a cookie scoop or a spoon, scoop up a heaping tablespoon of mixture and roll them into balls. Add in more oats if the mixture is too crumbly.
Bake it for 18-20 minutes, or until they are golden brown. Enjoy !

Notes

Oil-free - Saute onion and garlic with ¼ cup of water or broth instead of oil.

Helpful tips

Make sure to use TVP crumbles, not chunks!
You can choose to pan-fry your TVP meatballs if short on time. Heat up a tablespoon or so of oil in a non-stick pan over medium heat. Cook them for 4-5 minutes on each side, or until golden brown.
To make bigger meatballs, divide mixture into 6-8 instead of 12. You will need to bake them for 5 minutes longer than the suggested baking time.

Storing - Meatballs can be stored in the fridge for to a week in a sealed container and can be frozen for 3 months.

To freeze, first place them in a single layer on a tray / large plate without touching. Pop them in the freezer for about an hour, or until they are frozen.You can now transfer them into zip lock bags or sealed containers of your choice before freezing.

Reheating - To reheat, let them thaw in fridge overnight, or on countertop for a few hours. Reheat them in a 200c / 400F oven for 8-10 minutes, or until they are thoroughly warmed. Alternatively, heat them up in a microwave oven.

Nutrition