These delicious meatballs are made with texturized vegetable protein, carrots, Italian seasoning, and chickpea flour. They are incredibly flavorful and so easy to make. Here, you’ll learn how to get t... show more
vegan
Vegan TVP meatballs
Lovelee Recipes (Leondra Madden)
5
servings
0
minutes
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Ingredients
soy crumbles/vegetable mince
+ 2 tablespoons
shredded
minced
1 tablespoon golden ground flaxseed + 1 tablespoon room temperature water
Equipment
Lid or Cover
Instructions
1
Make flax egg by combining 1 tablespoon golden ground flaxseed with 1 tablespoon of room temperature water.
1 Flax Egg 1 tablespoon golden ground flaxseed + 1 tablespoon room temperature water
2
Heat vegetable broth until steaming, pour over top your texturized vegetable protein and cover for 10 minutes. The TVP needs to soak in a liquid for rehydration.
1.25 cup Texturized Vegetable Protein soy crumbles/vegetable mince1 cup Vegetable Broth
3
Uncover your TVP, add soy sauce and mix until evenly distributed.
2 tablespoon Soy Sauce
4
Add the rest of your ingredients including your flax egg, and mix with your hands until combined.
0.25 cup Chickpea Flour + 2 tablespoons1 cup Carrots shreddedmedium Yellow Onion minced2 teaspoon Italian Seasoning 1 teaspoon Parsley 1 teaspoon Cilantro 1 Flax Egg 1 tablespoon golden ground flaxseed + 1 tablespoon room temperature water
5
The mixture should appear crumbly but should form a mold when pressed/ squeezed together in your palm.
6
Use a tablespoon to scoop out the mixture to achieve balls that are consistent in size. Use your hands to gently press and roll the mixture into balls.
7
Place your veggie balls on a baking tray and bake for 20 minutes, flipping at the halfway mark.
8
Remove from oven and serve with your favorite tomato sauce, BBQ sauce or gravy over your side of choice.
Vegan TVP meatballs
Lovelee Recipes (Leondra Madden)
5
servings
0
minutes
These delicious meatballs are made with texturized vegetable protein, carrots, Italian seasoning, and chickpea flour. They are incredibly flavorful and so easy to make. Here, you’ll learn how to get t... show more
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the Tasty Bites app.
Login to Continue
Ingredients
soy crumbles/vegetable mince
+ 2 tablespoons
shredded
minced
1 tablespoon golden ground flaxseed + 1 tablespoon room temperature water
Equipment
Lid or Cover
Instructions
1
Make flax egg by combining 1 tablespoon golden ground flaxseed with 1 tablespoon of room temperature water.
1 Flax Egg 1 tablespoon golden ground flaxseed + 1 tablespoon room temperature water
2
Heat vegetable broth until steaming, pour over top your texturized vegetable protein and cover for 10 minutes. The TVP needs to soak in a liquid for rehydration.
1.25 cup Texturized Vegetable Protein soy crumbles/vegetable mince1 cup Vegetable Broth
3
Uncover your TVP, add soy sauce and mix until evenly distributed.
2 tablespoon Soy Sauce
4
Add the rest of your ingredients including your flax egg, and mix with your hands until combined.
0.25 cup Chickpea Flour + 2 tablespoons1 cup Carrots shreddedmedium Yellow Onion minced2 teaspoon Italian Seasoning 1 teaspoon Parsley 1 teaspoon Cilantro 1 Flax Egg 1 tablespoon golden ground flaxseed + 1 tablespoon room temperature water
5
The mixture should appear crumbly but should form a mold when pressed/ squeezed together in your palm.
6
Use a tablespoon to scoop out the mixture to achieve balls that are consistent in size. Use your hands to gently press and roll the mixture into balls.
7
Place your veggie balls on a baking tray and bake for 20 minutes, flipping at the halfway mark.
8
Remove from oven and serve with your favorite tomato sauce, BBQ sauce or gravy over your side of choice.
vegan
