Vegan TVP meatballs
These delicious meatballs are made with texturized vegetable protein, carrots, Italian seasoning, and chickpea flour. They are incredibly flavorful and so easy to make. Here, you’ll learn how to get the perfect flavor and texture every time.
Servings: 5
Ingredients
- 1 1/4 cups texturized vegetable protein soy crumbles/vegetable mince
- ¼ cup + 2 tablespoons chickpea flour
- 1 cup carrots shredded
- 1 medium yellow onion minced
- 1 cup vegetable broth
- 2 teaspoons Italian seasoning
- 2 tablespoons soy sauce
- 1 teaspoon parsley
- 1 teaspoon cilantro
- 1 flax egg 1 tablespoon golden ground flaxseed + 1 tablespoon room temperature water
Instructions
- Make flax egg by combining 1 tablespoon golden ground flaxseed with 1 tablespoon of room temperature water.
- Heat vegetable broth until steaming, pour over top your texturized vegetable protein and cover for 10 minutes. The TVP needs to soak in a liquid for rehydration.
- Uncover your TVP, add soy sauce and mix until evenly distributed.
- Add the rest of your ingredients including your flax egg, and mix with your hands until combined.
- The mixture should appear crumbly but should form a mold when pressed/ squeezed together in your palm.
- Use a tablespoon to scoop out the mixture to achieve balls that are consistent in size. Use your hands to gently press and roll the mixture into balls.
- Place your veggie balls on a baking tray and bake for 20 minutes, flipping at the halfway mark.
- Remove from oven and serve with your favorite tomato sauce, BBQ sauce or gravy over your side of choice.
Notes
To airfry- airfry at 400 degrees F for 20 minutes, flipping halfway through.
In a skillet- add a tablespoon of oil to a skillet and fry for 10-12 minutes flipping throughout the process to ensure that all sides get crispy.
You can make these balls into burger patties by using two tablespoons of TVP mix. Bake, air fry or pan fry until crispy on both sides.