These scrumptious vegan meatballs go great with a big bowl of pasta or on a sub roll smothered in tomato sauce.
2 cups TVP (textured vegetable protein)
1 1/2 cups vegetable broth
1 1/2 stalks of celery, minced
1/2 cup onion, minced
1/2 cup mushrooms, diced (4-5)
1/2 cup breadcrumbs
1 teaspoon oregano
1 tablespoon basil
1 teaspoons garlic powder
2 tablespoons tomato paste
3 tablespoons tahini
1 tablespoon tamari soy sauce
1/3 cup nutritional yeast
2 tablespoons olive oil
Preheat oven to 400 degrees. In a large bowl, combine TVP and broth to rehydrate. Add all other ingredients except nutritional yeast and oil. Stir well to fully combine. Use your hands to roll golf ball-sized balls and press slightly to shape. Put nutritional yeast on a plate or shallow bowl and roll each meatball to cover. Spread olive oil on a baking sheet and arrange meatballs in a single layer. Bake for 30 minutes, turning every 10 minutes or so, until golden brown. If using in a tomato sauce, add to the sauce 5-10 minutes before serving and carefully spoon them onto a plate to serve.
Those look so good!
Im definitely going to be trying this recipe.
Good Job!
Thanks Shannon! Let us know how they turn out!
These were very good but I tried to use them in soup and they didn’t hold together as well as I’d have liked. I bet they’d be perfect in pasta sauce though. (I substituted egg for the nutritional yeast and oil and it worked fine.)
jen- we’ve only tried these in a pasta sauce..what kind of soup did you make? i’d love to try and tinker with the recipe to hold up well in a soup.
Thanks for sharing this recipe. For Canadian Thanksgiving tomorrow, I wanted to make some TVP meatballs for myself. (rest of family are Omnis) I googled TVP meatballs and your blog (which is now on my list of those to read!) popped up in the search results with this recipe. These look yummy and I think I have everything except mushrooms and tahini. Not sure what to put in the place of the tahini, but I think I’m going to try Hummus. I’ll let you know how they turn out.
Oh, and I love that these are baked!
Mmm, MMM!! These were absolutely delicious… I made myself a “meat”ball sub (on cracked wheat bread b/c I don’t have any sub rolls… ha) w/ tons of marinara and an extra sprinkle of nooch.
One of the tastiest dinners I have made in a long time!
I am for sure gonna make these again. The only trouble I had with them was getting them to bind together while rolling. I added a bit more broth and just threw the nutritional yeast into the batch and that seemed to give it a more sticky consistency. Didn’t matter though, because I just smooshed them into my sammich, anyway!
Great recipe, folks! Next up for the rest of my TVP: crabcakes!!
:D 