Step 1

Bring veggie broth to a boil and pour over tvp. Cover and allow to sit for 10 minutes until completely absorbed. (A beef-flavored broth, such as the Better than Bouillon No Beef Base, will make these taste more convincing.)

Step 2

Add the remaining ingredients and combine into a thick dough that holds together when squeezed in your palm. Depending on the type of flour you use, you may need to add a bit extra. If needed, add additional flour 1 tablespoon at a time. Stir thoroughly after each addition.

Step 3

Add salt as needed, depending on whether the broth and Italian seasoning contain salt.

Step 4

Shape mixture into 1 to 2″ balls.

Step 5

To bake, cook in preheated 400°F for 20 minutes.

Step 6

To pan-fry, heat a few tablespoons of oil in a skillet over medium heat. Fry meatballs for 5-8 minutes, tilting the pan to roll them around occasionally until they are evenly browned.