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
Equipment
Lid or Cover
Instructions
1
Make flax egg by combining 1 tablespoon golden ground flaxseed with 1 tablespoon of 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.
3
Uncover your TVP, add soy sauce and mix until evenly distributed.
4
Add the rest of your ingredients including your flax egg, and mix with your hands until combined.
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
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Equipment
Lid or Cover
Instructions
1
Make flax egg by combining 1 tablespoon golden ground flaxseed with 1 tablespoon of 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.
3
Uncover your TVP, add soy sauce and mix until evenly distributed.
4
Add the rest of your ingredients including your flax egg, and mix with your hands until combined.
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
