Vegan Meatballs
Growing up with a Swedish father and spending significant amounts of time in Scandinavia with my grandmother, I was practically raised on meatballs! That is until I went vegetarian, and now, vegan. I’ve tried a handful of veggie-based ones over the years and the idea of cooking them myself always seemed kinda intimidating to be honest.
Enter TVP
This recipe is super easy, tasty, and can be easily made gluten-free! It’s also cheap as c. Perfect for a bit of nostalgia on my part. I ate these vegan meatballs with a homemade pasta sauce and spaghetti for dinner and then ate the rest for lunch the next day. Having tried the meatballs both friend and baked, I can confirm both are super tasty! :)
Vegan meatballs:
You’ll need:
1 cup of textured vegetable protein flakes
7/8 cup of vegetable broth
1 teaspoon onion powder
1 teaspoon garlic powder/1 teaspoon minced garlic
1 teaspoon oregano
1 teaspoon basil
1 tablespoon soy sauce/tamari sauce
2 tablespoons nutritional yeast
¼ cup of flour (I used white flour, but you could substitute for gf flour)
Salt and pepper, to taste
Steps:
Bring the broth to a boil and pour over TVP in a bowl. Cover and leave to sit for 10 minutes. If there is excess broth after 10 minutes, strain the TVP and press excess broth out.
Add flour, soy sauce, and remaining ingredients and mix together to form a thick dough. Add salt and pepper to taste.
Using your hands, form the mixture into balls. You should get 10 from this mixture.
Bake in a pre-heated oven at 200 degrees for 20 minutes OR fry for 5-8 minutes, rolling the meatballs around the pan.
Enjoy!