Step 1

In a mixing bowl, fully mash the beans with a fork (you don't want any large pieces). Add the TVP, hot water, soy sauce, and vinegar. Stir well and let sit for 5 minutes to hydrate the TVP.

Step 2

Preheat oven to 350 degrees F (176 C), and line a baking sheet with parchment or a silicone mat.

Step 3

Add the nutritional yeast, almond butter, Italian herbs, garlic powder, onion powder, paprika, fennel seed, and black pepper. Mix well.

Step 4

Add the vital wheat gluten. Get in there with your hands and squish and squeeze the mixture together so everything is fully incorporated. Knead the mixture in the bowl for about 30 seconds to develop the gluten.

Step 5

Using a scant 1 ½ tablespoons per meatball, scoop or pinch off pieces of the mixture and squeeze in your hand to compact it. Roll between your palms to form a ball. You should end up with 22 to 24 meatballs. It's important not to make the meatballs any larger than this or they won't cook uniformly. Place on the baking sheet.

Step 6

Bake for 13 minutes, then carefully flip the meatballs. Bake for another 15 to 17 minutes or until crisp and dry on the outside and piping hot in the center. Note: Meatballs on a silicone mat will require a few more minutes than ones baked on parchment. Also, the meatballs should be dry and crisp on the outside. Once they're coated in sauce they'll be perfect!

Step 7

Serve with pasta and marinara, tossed in mushroom gravy, or with sauce on a meatball sub.