Vegan Meatballs (Meaty, Firm and So Easy)

Name: Vegan Meatballs (Meaty, Firm and So Easy)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: ¾ cup cooked black bleans, rinsed and patted dry; 1 cup TVP (textured vegetable protein); ¾ cup hot water; 2 Tablespoons soy sauce; 1 Tablespoon apple cider vinegar; 3 Tablespoons nutritional yeast; 2 Tablespoons smooth almond butter; 1 Tablespoon Italian seasoning blend; 1 teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon smoked paprika; ¼ teaspoon fennel seed, lightly crushed; Black pepper to taste; ¾ cup vital wheat gluten

User Reviews

4.9

36 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 servings
Calories
183 kcal
Course
Main Course
Cuisine
American, Italian-American Fussion

Vegan Meatballs (Meaty, Firm and So Easy)

Finn Russell

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These vegan meatballs are easy to make and have the perfect meaty texture - thanks to seitan, TVP, and black beans. Plus they're made entirely with pantry ingredients! Just mix everything together in a bowl, form into meatballs, bake, and toss with sauce. Oil-free, low-fat, and high in protein and fiber.Yield: 22 to 24 meatballs; about 4 per serving

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Ingredients

Servings

¾ cup cooked black bleans, rinsed and patted dry or use ⅔ cup refried black or pinto beans
1 cup TVP (textured vegetable protein)
¾ cup hot water
2 Tablespoons soy sauce
1 Tablespoon apple cider vinegar
3 Tablespoons nutritional yeast
2 Tablespoons smooth almond butter or 1 ½ tablespoon oil for nut-free
1 Tablespoon Italian seasoning blend
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon fennel seed, lightly crushed
Black pepper to taste
¾ cup vital wheat gluten no subs; this is essential to the recipe as written

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Instructions

In a mixing bowl, fully mash the beans with a fork so there are no large pieces. Add the TVP, hot water, soy sauce, and vinegar. Stir well and let sit for 5 minutes to hydrate the TVP.
Preheat oven to 350 degrees F (176 C), and line a baking sheet with parchment or a silicone mat.
To the bowl, add the nutritional yeast, almond butter, Italian herbs, garlic powder, onion powder, paprika, fennel seed, and black pepper. Mix well.
Add the vital wheat gluten. Get in there with your hands and squish and squeeze the mixture together so everything is fully incorporated. Knead the mixture in the bowl for about 30 seconds to develop the gluten.
Using a scant 1 ½ tablespoons per meatball, scoop or pinch off pieces of the mixture and squeeze in your hand to compact it. Roll between your palms to form a ball. You should end up with 22 to 24 meatballs. It's important not to make the meatballs any larger than this or they won't cook uniformly. Place on the baking sheet.
Bake for 13 minutes, then carefully flip the meatballs. Bake for another 15 to 17 minutes or until crisp and dry on the outside and piping hot in the center. Note: Meatballs on a silicone mat will require a few more minutes than ones baked on parchment. Also, the meatballs should be dry and crisp on the outside. Once they're coated in sauce they'll be perfect!
Serve vegan meatballs with pasta and marinara, tossed in mushroom gravy, or with sauce on a meatball sub.

Notes

Store leftover vegan meatballs in an airtight container in the refrigerator for up to 5 days.
To freeze, place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator then reheat in a microwave, saute pan, or basket air fryer with a bit of water added to the bottom (to prevent them from drying out).