TVP-Gluten Meatballs

15 Mar

This is based on Vegan Dad’s Italian Meatballs, but with TVP instead of tempeh and other changes. The recipe comes together really easily with a food processor.

Yield: 36 meatballs. Easily doubled, and should freeze well, best made ahead.

1 cup dry TVP granules
7/8 cups boiling water
1 onion, quartered
4 cloves garlic, pressed
1/4 cup loosely chopped fresh parsley
2 Tbsp ground flax seed
Dry Mixture:

  • 2 tsp fennel seed
  • 1 tsp sage
  • 1 tsp thyme
  • 1 tsp oregano
  • 1/2 tsp Goya Adobo
  • 1 1/2 tsp paprika
  • 1/4 tsp crushed red pepper flakes
  • 1/4 cup tapioca starch (instant oatmeal or bread crumbs could substitute)
  • 2 Tbsp nutritional yeast
  • 1/2 cup vital wheat gluten

Wet Mixture:

  • 2 Tbsp soy sauce
  • 2 Tbsp A1-style steak sauce
  • 1/4 tsp liquid smoke
  • 1 tsp sesame oil

2 Tbsp olive oil for baking pan
(A sauce for simmering or marinating)

Rehydrate the TVP by pouring the boiling water over it and letting it sit for at least 10 minutes. While the TVP is rehydrating, get started on the other stuff.
Put all of the veggies and flax seed in the food processor and pulse until combined. Add in the dry mixture and pulse until completely pulverized. Add in the rehydrated TVP and wet mixture and process until well combined.

Preheat oven to 350′. Pour the olive oil in the baking pan. Form the mixture into 36 small balls. Shake pretty rambunctiously until all the balls have a thin layer of olive oil all around them. Bake for about one hour, shaking every 15 minutes, until balls are firm, cooked through and browned all over. If using in a sauce, refrigerate or freeze to firm up before covering or simmering with sauce.

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