Name: Meaty Vegan Meatballs Gluten-Free
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Cuisine: Vegan
Ingredients: 2 cups (130 g) tvp chunks; 3 cups (720 ml) vegetable broth (hot); 1/4 cup (32 g) nutritional yeast; 1/4 cup (60 ml) water; 2 tbsp (30 ml) vegan worcestershire sauce; 4 tsp (20 g) white miso; 1 small shallot chopped; 2 cloves of garlic roughly chopped; 1 tbsp onion powder; 1 tsp dried thyme; 1/2 tsp ground black pepper; 1 tsp (4 g) sugar; 2 tsp (10 ml) gluten-free dark soy sauce (optional, for color); 2 tsp beetroot powder (optional, for color); 1/3 cup chopped fresh parsley; 2 tbsp (22 g) psyllium husk powder

Description

These Meaty Vegan Meatballs Gluten-Free are packed with irresistible flavor and are easy to prepare. Made with TVP and a mix of seasonings, they make a fulfilling quick dinner or healthy meal option that’s sure to please everyone.

Ingredients

Scale

2 cups (130 g) tvp chunks
3 cups (720 ml) vegetable broth (hot)
1/4 cup (32 g) nutritional yeast
1/4 cup (60 ml) water
2 tbsp (30 ml) vegan worcestershire sauce
4 tsp (20 g) white miso
1 small shallot chopped
2 cloves of garlic roughly chopped
1 tbsp onion powder
1 tsp dried thyme
1/2 tsp ground black pepper
1 tsp (4 g) sugar
2 tsp (10 ml) gluten-free dark soy sauce (optional, for color)
2 tsp beetroot powder (optional, for color)
1/3 cup chopped fresh parsley
2 tbsp (22 g) psyllium husk powder

Cook Mode Prevent your screen from going dark

Instructions

Rehydrate the TVP by placing the chunks in a large mixing bowl and pouring hot vegetable broth over them. Let sit for about 20 minutes until soft, then drain and squeeze out excess moisture.
In a food processor, combine nutritional yeast, water, vegan Worcestershire sauce, white miso, shallot, garlic, onion powder, dried thyme, ground black pepper, sugar, dark soy sauce, and beetroot powder. Process until smooth.
Add the rehydrated TVP and parsley to the mixture in the food processor. Pulse for 3-4 seconds until the TVP is roughly chopped.
Incorporate the psyllium husk powder into the mixture and process for an additional 4-7 seconds until it resembles fine-ground meat. Check the texture; it should hold together when pressed.
Using a cookie scoop, portion out 1 and 1/2 tablespoons of the mixture and shape into balls.
Heat 2 tablespoons of oil in a non-stick skillet. Once hot, add the meatballs and pan-fry for 6-8 minutes, turning regularly until golden brown. Serve immediately or add to marinara sauce.
Store any leftovers in the refrigerator for up to 5 days.

Notes

Make sure to remove as much moisture as possible from the TVP for better texture.
Feel free to adjust spices according to your taste preferences.
These meatballs can be frozen for later enjoyment; just thaw before cooking.

Nutrition

Serving Size: 1 meatball
Calories: 45
Sugar: 0g
Sodium: 150mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg