Are you ready to indulge in a plant-based twist on a classic comfort food? These Vegan Swedish TVP Meatballs with Black Beans are not only scrumptious but also packed with protein, making them a guilt-free delight for any meal. With a preparation time of just 15 minutes and a total cooking time of 30 minutes, you can whip up this hearty dish in no time! Imagine savoring tender, flavorful meatballs drizzled with rich vegan gravy—perfect for impressing your family or enjoying a cozy night in. Dive into this recipe and discover how easy it is to create a deliciously satisfying vegan feast that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Swedish
Serves: 4 servings
Ingredients
- 1 cup textured vegetable protein (TVP)
- 1 can black beans, drained and rinsed
- 1/2 cup breadcrumbs
- 1/4 cup onion, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Vegan gravy for serving
Instructions
- Begin by gathering all your ingredients: 1 cup of textured vegetable protein (TVP), 1 can of black beans (drained and rinsed), 1/2 cup of breadcrumbs, 1/4 cup of finely chopped onion, 1 tablespoon of soy sauce, 1 teaspoon of garlic powder, 1 teaspoon of dried thyme, salt, and pepper to taste, along with vegan gravy for serving.
- In a medium bowl, combine the TVP with 1 cup of hot water. Let it sit for about 10 minutes to rehydrate and soften the TVP.
- While the TVP is rehydrating, prepare the black beans. In a separate bowl, mash the drained and rinsed black beans with a fork or a potato masher until they are mostly smooth but still have some texture.
- Once the TVP has absorbed the water, add it to the bowl with the mashed black beans. Mix well to combine.
- Next, add the finely chopped onion, breadcrumbs, soy sauce, garlic powder, dried thyme, and a pinch of salt and pepper to the mixture. Stir everything together until fully combined. The mixture should be moist but firm enough to hold its shape.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Using your hands, form the mixture into small balls, about 1 to
- 5 inches in diameter. Place the formed meatballs on the prepared baking sheet, ensuring they are spaced apart.
- Once all the meatballs are shaped and placed on the baking sheet, bake them in the preheated oven for 20-25 minutes, or until they are golden brown and firm to the touch. You can flip them halfway through baking for even cooking.
- While the meatballs are baking, prepare your vegan gravy according to package instructions or your favorite recipe.
- Once the meatballs are done, remove them from the oven and let them cool for a few minutes. Serve the vegan Swedish TVP meatballs hot, drizzled with vegan gravy.
- Enjoy your delicious and hearty Vegan Swedish TVP Meatballs with Black Beans, perfect for a comforting meal!
Tips
- Rehydrate the TVP Properly: Make sure to let the textured vegetable protein (TVP) sit in hot water for the full 10 minutes. This step is crucial for achieving the right texture in your meatballs.
- Texture Matters: When mashing the black beans, aim for a mix of smooth and chunky for added texture. This will help your meatballs hold together while still providing a satisfying bite.
- Season Generously: Don’t be shy with the seasoning! Taste the mixture before forming the meatballs and adjust the salt and pepper to your liking. You can also experiment with additional herbs or spices for a unique flavor profile.
- Uniform Size: For even cooking, try to make your meatballs the same size—about 1 to
- 5 inches in diameter works well. Using a cookie scoop can help achieve uniformity.
- Baking Tips: Flip the meatballs halfway through baking to ensure they brown evenly. If you prefer a crispier exterior, you can broil them for the last few minutes of cooking—just keep a close eye on them!
- Serve with Style: For an extra touch, serve your meatballs over a bed of mashed potatoes or noodles, and don’t forget the vegan gravy! Garnishing with fresh herbs can elevate the presentation.
- Make Ahead: These meatballs can be made in advance and stored in the fridge for up to three days or frozen for longer storage. Just reheat in the oven or microwave before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 20g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
