Craving a delicious, protein-packed meal that doesn't compromise on flavor or texture? Get ready to revolutionize your plant-based cooking with these mind-blowing Vegan Meatless Meatballs! Imagine biting into a perfectly crispy, savory "meatball" that's not only 100% animal-free but so incredibly satisfying that even die-hard meat lovers will be asking for seconds. These TVP-based meatballs are about to become your new go-to recipe for impressing dinner guests, meal prepping, or satisfying those comfort food cravings without the guilt.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup TVP (textured vegetable protein)
- 1/2 cup breadcrumbs
- 1/4 cup nutritional yeast
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Rehydrate the TVP by placing it in a large mixing bowl and adding 3/4 cup of hot water. Let it sit for 10 minutes until the water is fully absorbed and the TVP becomes soft and plump.
- While the TVP is rehydrating, finely chop the onion and mince the garlic. Set aside.
- Add breadcrumbs, nutritional yeast, chopped onion, minced garlic, soy sauce, Italian seasoning, salt, and pepper to the rehydrated TVP. Mix thoroughly until all ingredients are well combined.
- Using your hands, form the mixture into small, uniform meatballs approximately 1-
- 5 inches in diameter. Press the mixture firmly to help the meatballs hold their shape.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Arrange the meatballs on the prepared baking sheet, ensuring they are not touching each other.
- Bake in the preheated oven for 20-25 minutes, turning the meatballs halfway through to ensure even browning and crispy exterior.
- Remove from the oven when the meatballs are golden brown and have a firm texture.
- Let the meatballs cool for 5 minutes before serving. They can be enjoyed with pasta, in a sandwich, or as part of a plant-based meal.
Tips
- Ensure your TVP is fully rehydrated and has absorbed all the water for the best texture and binding.
- Press the meatballs firmly when shaping to help them maintain their structure during baking.
- Use parchment paper to prevent sticking and ensure easy cleanup.
- For extra crispiness, you can lightly spray the meatballs with olive oil before baking.
- Don't overcrowd the baking sheet - give each meatball space to brown evenly.
- Experiment with different seasonings like smoked paprika or herbs to customize the flavor profile.
- These meatballs can be frozen after baking for up to 1 month, making them perfect for meal prep.
- For a gluten-free version, use gluten-free breadcrumbs or ground oats as a substitute.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
