Delicious Vegan TVP "Meatballs"

This is so far my little sister's favorite dish of mine. Unfortunately she is not exactly the biggest fan of foreign and exotic food, so this is more hearty and to her liking. I am very proud to have been able to nail the meatballs at my first try, especially since I know how hard it is to prevent them from dissolving. You can always alternate with the spices, I am just writing how I made them. Next time I think I will dish up a healthy BBQ sauce and add chili and jalepenos to the meatballs. Perhaps serve it with rice instead of potatoes, but we shall see.

Ingredients for 25-30 meatballs:

  • 200g dry TVP
  • 350g hot water
  • 1 medium red onion
  • 2-3 tbsp tomato puree
  • 4 tbsp gluten-free soy sauce
  • 5 tbsp cornstarch
  • 1-2 cups gluten-free oats
  • Spices to taste, I used: dried thyme, rosemary, black pepper, paprika, cayenne pepper, (lots of) dried oregano, vegan vegetable broth powder.  
  • In a bowl whisk together the water, tomato puree, soy sauce and all the spices until smooth. Taste the "sauce" and keep adding spices until it seems good. It should be very strong or else the meatballs will taste rather bland. The TVP grows so much when it is hydrated, and it is better with a lot of taste than having to eat tasteless meatballs.
  • In a pan lightly brown the onion, and add it into the "sauce". You can now add the dry TVP and mix thoroughly and taste it. If you want more taste you can make a little more of the sauce (with much less water) and add it into the batter. 
  • Cover the bowl with plastic and put the meatball-batter into the fridge. This should be allowed to cool completely, probably around 10-15 minutes. This makes it a lot easier to work with when you are going to form them.
  • When the batter is cool take it out of the fridge and start adding the dry ingredients, starting with the cornstarch. Gradually add the oats until you can easily form medium sized meatballs with your hands. When dealing with the dough you should always use damp hands to get it properly mixed, and it makes it a lot easier to form them without crumbling.
  • When you are pleased with the consistency you can start forming the meatballs and layering them out on a baking sheet, spray with non-stick spray and bake at 175 degrees Celsius/347 degrees Fahrenheit until crispy brown, approximately 15-20 minutes.           
Before baking

You can probably fry them in a non-stick pan instead, but personally I find it easier to avoid crumbling when baking them in the oven.   

After baking

I served it with freshly ground black pepper, maldon salt, white gravy, steamed veggies and sweet potatoes, and you have a super hearty meal that will keep you full for hours. For the gravy recipe, click here. Enjoy!

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