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)
- Preheat the oven to 400F.
- 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.
- Heat up a little oil in a large pan over medium heat. Cook onion and garlic 3-4 minutes until translucent.
- 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.
- 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.
- 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.
- 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.
- 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