Vegan Meatballs
Easy to make "meaty" vegan meatballs made with TVP.
Ingredients
For the broth:
- 1 cup Water
- 2 tablespoons Soy Sauce or Bragg's Liquid Aminos
- 1 teaspoon Liquid Smoke hickory flavored
- 2 tablespoons Olive Oil
- 2 teaspoons Italian Seasoning
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
Instructions
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Preheat the oven to 375°F (190°C).
Make the broth:
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Make the broth by heating 1 cup of water, 2 tbsp soy sauce, 1 tsp liquid smoke, 2 tbsp olive oil, 2 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder in a saucepan.
Make the balls:
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Once it boils, turn off the heat and add the 1 1/4 cup TVP and give it a stir.
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Add 2 tbsp flax meal and give it a stir again.
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Toss 1/3 cup oats in your blender and blend for about 30 seconds then add to the TVP mixture. (If you have oat flour, you can use 1/4 cup instead of whole oats).
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Add 1/3 cup of breadcrumbs to the mixture.
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Give it all a good stir and let it sit for about 5 minutes to cool enough to be able to hold the mixture in your hands.
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Use your hands to roll the mixture into walnut-sized meatballs.
Cook the meatballs:
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Place on a cookie sheet, brush with some olive oil and bake at 375°F (190°C) for 15-20 minutes. (You can also panfry the meatballs or simmer them in spaghetti sauce.)
Recipe Notes
Alternative cooking methods:
Cook in sauce - You can also cook your meatballs directly in your spaghetti sauce. Simply heat the sauce in a shallow pan and simmer them for 15 minutes in the sauce. They will absorb some of the sauce flavors this way. Just be careful not to stir the sauce too vigorously or the meatballs may break.
Panfry the meatballs - If you don't want to wait 20 minutes for them to cook or you want them crispier, you can pan-fry them in a few tablespoons of oil. Cook them over medium heat for about 5-6 minutes rolling them around in the pan frequently so they don't burn.