tvp meatballs

These are the BEST vegan meatballs you&#x27;ll ever eat. They&#x27;re made with a meaty blend of TVP + vital wheat gluten and are easy to make, freezer-friendly, and FULL of spicy Italian flavor. Unlike other vegan meatball recipes, these Gardein meatball copycats DO NOT fall apart or turn to mush in your mouth. Cook them in marinara sauce and serve as a plant-based spaghetti and meatballs or make a vegan meatball sandwich with dairy-free mozzarella!

The BEST Vegan Meatballs

flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)

olive oil

onion,

garlic,

Tbsp chili powder

tsp black pepper

tsp cumin

fennel seed

dry TVP crumbles (textured vegetable protein)

water

Italian seasoning

tsp crushed red pepper

Tbsp soy sauce*

Tbsp nutritional yeast cheese

vital wheat gluten*

coconut oil,

MAKE THE FLAX EGG: In a small bowl,...

MAKE THE FLAX EGG: In a small bowl, mix together your ground flaxseed and set this aside to thicken.

SAUTE THE VEG: Add the olive oil to...

SAUTE THE VEG: Add the olive oil to your wok (or use a large deep saute pan) and turn the heat to medium high. Add the minced onions and garlic, stir. Then, add the chili powder, black pepper, cumin, and ground fennel. Stir again until everything is well-coated and continue sauteing for 3-5 minutes.

REHYDRATE THE TVP: Next, add your TVP, water,...

REHYDRATE THE TVP: Next, add your TVP, water, Italian seasoning, red pepper, and soy sauce. Stir once more, turn heat to low, cover, and cook for about 10 minutes, or until all the liquid is absorbed and the TVP is tender and meaty. Remove from heat and let it cool a bit before you start forming your meatballs. In the meantime, preheat your oven to 350F and liberally grease a large baking pan with refined coconut oil.

MAKE THE MEATBALL MIX: Once the meatball mixture...

MAKE THE MEATBALL MIX: Once the meatball mixture is cooled enough to touch, stir in the flax egg, nutritional yeast, and wheat gluten until well-combined. Then, get in there with your hands and knead it for a minute, just to activate the gluten.

FORM AND BAKE: Take a scant 1/4 cup...

FORM AND BAKE: Take a scant 1/4 cup of the mixture into clean dry hands and form into a ball. Before placing each meatball onto the greased baking sheet, squeeze it a bit with your hands to make sure it's nice and compact. Bake the meatballs at 350F for 20 minutes. Then, flip them and bake another 20 minutes.

PREPARE THE MEATBALLS: Let the meatballs to cool...

PREPARE THE MEATBALLS: Let the meatballs to cool for at least 10 minutes. From there, we like to heat them up in our favorite marinara sauce and serve them over a mountain of spaghetti.

TO STORE: Let the meatballs cool completely, then...

TO STORE: Let the meatballs cool completely, then store them in an air-tight container in the fridge for up to a week or the freezer for 2 months.

https://mediavine-res.cloudinary.com/video/upload/bnwemd9zuorqje6ja5gt.mp4

These vegan meatballs, made with a meaty blend of TVP + seitan, are easy to make, freezer-friendly, and FULL of spicy Italian flavor. Unlike other vegan meatball recipes, these bad boys DO NOT fall apart or turn to mush in your mouth!

Spicy Italian Vegan Meatballs

These vegan meatballs couldn&#39;t be easier and are so meaty and satisfying thanks to seitan, TVP, and black beans. Plus they&#39;re made entirely with pantry ingredients that are easy to keep on hand! Just mix everything together in a bowl, form into meatballs, bake, and toss with sauce. Oil-free, low-fat, and rich in plant-based protein and fiber.Yield: 22 to 24 meatballs; about 4 per serving

Easy Vegan Meatballs (TVP and Seitan)

TVP (textured vegetable protein)

soy sauce

apple cider vinegar

yeast

almond butter oil

Italian seasoning blend

garlic powder

onion powder

½ teaspoon smoked paprika

fennel seed,

black pepper

vital wheat gluten

In a mixing bowl, fully mash the beans with a fork (you don&#39;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.

Preheat

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

Season

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

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.

Shape

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&#39;s important not to make the meatballs any larger than this or they won&#39;t cook uniformly. Place on the baking sheet.

Bake

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&#39;re coated in sauce they&#39;ll be perfect!

Serve

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

Oh wow, these were *crazy* good! 🥰🥰🥰

Made these on a cold rainy afternoon. Very easy to mix. I substituted a large garlic clove minced up small. 
Cooking was easy and straight from oven is not recommended to eat. I smothered in homemade pasta sauce and heated up. These are very good over orzo, quinoa, or couscous.

These turned out fantastic. I used Trader Joe’s canned refried beans instead of the black beans. Thanks for the great recipe the texture was exactly what I have been shooting for and had trouble getting it right until this recipe.

These turned out great! I used tahini instead of almond butter and they are delicious.

WOW, the texture of the spaghetti balls was perfect!!! Seasoning spot on. I didn’t have TVP so used soy curl dust. Thank you so much for those recipe!

Hi, I haven't tried this recipe yet but it looks and sounds so good.
Can you suggest a substitute for the TVP please? I was wondering if mushrooms or tempeh might work? Also is the nutritional carb info per meatball please ( I have to keep to a low carb diet).
Thanks for all your lovely recipes. Sandy

https://content.jwplatform.com/videos/jOeEIoPq.mp4

Easiest vegan meatballs recipe ever, and it's so delicious! High protein, plant based meatballs are perfect for making vegan spaghetti, adding to sub sandwiches salads, and more. Made with black beans, TVP and seitan.

Vegan Meatballs Recipe

These vegan meatballs are meaty, chewy, satisfying, and built to hold up in any sauce. TVP gives them a genuine meat-like texture, and psyllium binds everything without a gram of gluten! Seasoned with plenty of garlic, fresh parsley, and thyme, they are deeply savory and work in a multitude of dishes.

Meaty Vegan Meatballs (Gluten-Free)

TVP chunks

vegetable broth ((hot))

Worcestershire sauce

tsp white miso

shallot (chopped)

garlic (roughly chopped)

thyme

tsp sugar

tsp gluten-free dark soy sauce ((optional, for color))

tsp beetroot powder ((optional,

parsley

tbsp psyllium husk powder

Rehydrate the TVP. Add the TVP chunks to a large mixing bowl. Pour the hot vegetable broth over them and let the TVP rehydrate for about 20 minutes, or until soft. Then, drain it and squeeze the chunks between your hands to remove as much moisture as possible. Don&#39;t skip this step as it is essential.

Process the seasonings. Add the nutritional yeast, water, vegan Worcestershire sauce, white miso, shallot, garlic, onion powder, dried thyme, ground black pepper, sugar, dark soy sauce, and beetroot powder to a food processor. Process for 20-30 seconds, or until a smooth, thick sauce forms.

Add the TVP. Next, add the rehydrated TVP and parsley. Process for 3-4 seconds or until the TVP is roughly chopped.

Add the psyllium. Add the psyllium husk powder and process for another 4-7 seconds or until the mixture resembles fine-ground meat. Test the mixture: Take some of the mixture and press it between your fingers. It should hold together into a ball. If not, process for another 2-3 seconds.

Shape into balls. Use a cookie scoop to scoop out 1 and 1/2 tablespoons of the mixture. Shape it into a ball and repeat with the remaining mixture.

Pan-fry. Heat 2 tablespoons of oil in a non-stick skillet. Once hot, add the meatballs. Pan-fry for 6-8 minutes, stirring regularly, until slightly golden bown on the outside. Serve immediately or add to your favorite marinara sauce!

You can store these meatballs in the refrigerator for up to 5 days.

I have made quite a few of your recipes and two in particular is top notch.  They are the vegan hamburger patties and the second is the mushroom pate.  Thank you for these marvellous recipes.

Sounds&amp;looks amazing.I will surely try to make these,thank you for the recipe

Hands down the best vegan meatballs. They're so meaty and satisfying. My family loves them and your bugger patty recipe too. Thanks for all your hard work.

Top 3 tvp meatballs recipes from across the web

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The BEST Vegan Meatballs

Easy Vegan Meatballs (TVP and Seita...

Meaty Vegan Meatballs (Gluten-Free)

Top 3 tvp meatballs recipes from across the web

The most viewed tvp meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The BEST Vegan Meatballs

Easy Vegan Meatballs (TVP and Seita...

Meaty Vegan Meatballs (Gluten-Free)

The most viewed tvp meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine