Easy Vegan Meatballs are delicious, hearty, packed with protein, can be made gluten-free, and are easy to make! The base is made with TVP (textured vegetable protein) which is a pantry-friendly ingredient made from soybeans. These flavorful, meaty, tender meatballs are perfect for spaghetti, subs, or any other dish that calls for traditional meatballs.
After rave reviews for my breakfast sausage and taco meat (both made using TVP) I knew I had to make more delicious recipes using TVP! TVP (Textured Vegetable Protein) is an inexpensive vegan protein. It’s very mild in flavor like tofu, so it can be seasoned to your liking. It’s gluten-free, easy to work with, and a perfect substitute for ground beef. So I knew it would be the perfect texture to make amazing vegan meatballs! Boy was I right. Seasoned with onion, garlic, lots of basil, fennel and black pepper, these meatballs are delicious on their own, or perfect for adding to your favorite Italian dishes.
Common Questions:
How do you keep vegan meatballs from falling apart?
All-purpose flour binds the vegan meatballs and stops them falling apart.
Can these meatballs be made gluten-free?
Yes! If you are gluten-free, make sure you use a gluten-free substitute for soy sauce like tamari. Also, sub all-purpose flour for oat flour or a gluten-free all-purpose flour mix. The meatballs will be a little more tender, but still taste great!
What are vegan meatballs made of?
This recipe is made with TVP, flour, onion, garlic, vegan beef broth (or another type of vegetable broth), and I add soy sauce (for salt and umami), nutritional yeast, basil, fennel, and black pepper to taste.
What is Textured Vegetable Protein (TVP)?
TVP is an acronym for Textured Vegetable Protein, which contains only one ingredient: soy flour. TVP is usually available in granules like the ones I use in this recipe, but you can also find it in larger pieces such as chunks, slices, and strips. It’s very affordable and shelf-stable so it’s a great dish to keep in your pantry at all times. You may be able to find it in your grocery store in the health food section. Or you can find it at health food stores, international grocery stores, or you can order it Online at Amazon.
How much protein is in a vegan meatball?
This meatball is bursting with protein! 1 meatball contains only 59 calories and 5 grams of protein. (A beef meatball typically contains 3.5 grams of protein per meatball).
How to Make Easy Vegan Meatballs:
Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet.
Heat oil in a large wok or pan over medium-high heat. Add the onion and garlic and sauté until the onion is translucent and beginning to brown, about 5 minutes.
Stir in TVP, broth and soy sauce. Cover and cook over low heat until the TVP is soft and absorbs the broth, about 10 minutes.
Remove from heat and stir in allspice, nutritional yeast, basil, fennel, and pepper. Now stir in the flour and mix well to form a sticky dough mixture.
When the dough is cool enough to handle, wet your hands (to prevent sticking), then take about 2 tablespoons of dough and gently roll it into a meatball and place it on the prepared baking sheet. Repeat to make about 14 meatballs. Space the meatballs out on the baking sheet so they are not touching and lightly spray or brush the top with a little oil. Bake for 30 – 35 minutes, stopping to turn the meatballs a few times during baking, until the meatballs are golden and firm.
Enjoy hot meatballs over pasta with marinara sauce, as an appetizer with dip, in a submarine sandwich, or any other way you like to enjoy them. To store, let the meatballs cool then store in an air-tight container in the refrigerator for 3 – 5 days or you can store them in the freezer.
These easy vegan meatballs are:
- Easy to make and super delicious!
- High in protein
- Can be made ahead of time and reheated
More Vegetarian Italian Recipes to Try:
Vegan Tuscan Soup
BEST VEGAN LASAGNA EVER!!!
Vegan Alfredo Pasta Bake
Easy Vegan Penne Alla Vodka
Vegan Creamy Pancetta and Pea Pasta
If you try this recipe let us know by leaving a comment, rating it and don’t forget to tag @itdoesnttastelike chicken on Instagram.
Hungry!
Sam Turnbull.
Print recipe
Easy Vegan Meatballs (TVP)
Delicious, hearty, packed with protein, gluten-free and easy to make! The base is made with TVP (textured vegetable protein) which is a pantry-friendly ingredient made from soybeans. These flavorful, meaty, tender meatballs are perfect for spaghetti, subs, or any other dish that calls for traditional meatballs.
Serving: 4 (Makes about 14 meatballs)
Calories: 59kcal
material
- 1 table spoon olive oil Plus more for brushing
- 1 yellow onion to cut
- 4 cloves garlic Minced or pressed
- 1 the cup Dry TVP Granules (textured vegetable protein)
- 1 the cup Vegan beef broth, mushroom broth, or vegetable broth
- 2 table spoon I am Willow (glue-free if preferred)
- 2 table spoon Nutritional Scream
- 1 table spoon dry mint
- 1 teaspoon fennel seeds
- ½ teaspoon Bell pepper
- ½ the cup All-purpose flour (or sub oat flour for gluten-free)
Prevent your screen from going dark
instructions
-
Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet.
-
Heat oil in a large wok or pan over medium-high heat. Add the onion and garlic and sauté until the onion is translucent and beginning to brown, about 5 minutes.
-
Stir in TVP, broth and soy sauce. Cover and cook over low heat until the TVP is soft and absorbs the broth, about 10 minutes.
-
Remove from heat and stir in nutritional yeast, basil, fennel, and pepper. Now stir in the flour and mix well to form a sticky dough.
-
When the dough is cool enough to handle, wet your hands (to prevent sticking), then take about 2 tablespoons of dough and gently roll it into a meatball and place it on the prepared baking sheet. I like to use a 2 tablespoon capacity cookie scoop to make this process super quick Repeat to make about 14 meatballs. Space the meatballs out on the baking sheet so they are not touching and lightly spray or brush the top with a little oil. Bake for 30 – 35 minutes, stopping to turn the meatballs a few times during baking, until the meatballs are golden and firm.
-
Enjoy hot meatballs over pasta, as a dip as an appetizer, in a submarine sandwich, or any other way you like to enjoy them. To store, let the meatballs cool then store in an air-tight container in the refrigerator for 3 – 5 days or you can freeze them.
Comment
Oil Free: Skip the oil with the onions and fry them in water or broth instead to release the oil. Use a non-stick or silicone baking mat.
nutrition
Worship: 1 meatball | Calories: 59kcal | Sugars: 7g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fats: 0.1g | Monounsaturated fats: 1g | Sodium: 212mg | Potassium: 57mg | Fiber: 2g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg