Easy to make "meaty" vegan meatballs made with TVP.
Preheat the oven to 375°F (190°C).
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.
Once it boils, turn off the heat and add the 1 1/4 cup TVP and give it a stir.
Add 2 tbsp flax meal and give it a stir again.
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.
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.)
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.