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Vegan high-protein textured vegetable protein (TVP) meatballs in a cast iron skillet full of tomato sauce and topped with chopped parsley.

Vegan Meatballs (TVP)

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 15 balls 1x
  • Category: Mains
  • Method: Baking
  • Cuisine: Italian-Inspired
  • Diet: Vegan


These vegan meatballs are cheap, easy to make, and are packed with plant-based protein. They have a meaty texture, thanks to textured vegetable protein (TVP), and will taste great with your next pasta dinner or on a meatball sub.


  • 1 cup dry textured vegetable protein (TVP) 
  • 1 cup vegetable broth 
  • 1/2 onion, diced finely
  • 3 cloves garlic 
  • 5 tablespoons tomato paste 
  • 1 teaspoon dry oregano 
  • 1 teaspoon dry basil 
  • 2 tablespoon soy sauce
  • 1/4 teaspoon salt
  • 2 tablespoons nutritional yeast 
  • 1/4 cup vegan breadcrumbs (sub all-purpose flour)


  1. Preheat the oven to 400F. 
  2. Bring vegetable broth to a boil in a small pot. Remove from heat, add the dry TVP, give it a stir, and cover with a lid. Let sit for 5-8 minutes until fully hydrated. 
  3. Heat up a little oil in a large pan over medium heat. Cook onion and garlic 3-4 minutes until translucent. 
  4. Add the hydrated TVP to the pan along with the tomato paste, soy sauce, oregano, basil, and salt. Cook 3-4 minutes until the mixture is very thick and most of the liquid has evaporated.  
  5. Remove from heat and let cool for a few minutes, until the mixture is cool enough to handle. Transfer to a large mixing bowl and slowly stir in nutritional yeast and bread crumbs until evenly combined. 
  6. Line a baking tray with parchment paper or a silicone mat. Roll the mixture into balls using about 1.5–2 tablespoons. If the mixture feels too wet, add more breadcrumbs. 
  7. Bake at 400F for 25 minutes until the meatballs are firm and golden. Alternatively, you could pan fry these over medium heat for about 6-7 minutes, rolling the meatballs around every minute to evenly brown. 
  8. Serve these meatballs over spaghetti, on subs and sandwiches, or enjoy on their own. These keep in the fridge for up to 10 days, and they are freezer-friendly! 

Keywords: Vegan Meatballs, Textured Vegetable Protein, TVP, High Protein Vegan Meals