These vegan TVP meatballs are easy to make and taste absolutely delicious! Perfect for spaghetti, subs, and more!
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Vegan TVP meatballs may sound like an oxymoron, but it’s not. And I’m going to venture to say that this plant based meatball recipe is actually one of the best you’ve ever tried.
We are sure that both carnivores and plant based eaters alike will love these vegan tvp meatballs.
These vegan TVP meatballs are going to be a hit whether you are serving yourself, your family, or a crowd. The recipe can be adapted to double or triple depending on how many people you are feeding. The key points of these dairy free meatballs are:
- dairy free
- egg free
- completely vegan
- can be Top 8 Allergy Friendly
- including being gluten free if needed with one quick swap
With all that, these will become known as the best vegan meatballs you’ve made at home!
Frequently Asked Questions:
Can I make these Vegan TVP Meatballs Top 8 Allergen Free?
The basis behind these is TVP which is soy based, so unfortunately they can’t be Top 8 Free.
However, you could make them free of the remaining 7 top allergens by just swapping the breadcrumbs for a gluten free version and the soy sauce for something safe for your allergens.
If you need it to be Top 8 Free we recommend that you make our Vegan Italian Meatballs.
Can I double the recipe for vegan TVP meatballs?
Yes. No matter how many you need, you can double or triple (or more) this recipe to meet your needs.
Can I prep vegan TVP meatballs ahead of time?
Yes! Once they are made, let them cool completely before placing in an air tight container in the fridge for up to 5 days.
WHAT SIDES TO SERVE WITH THIS VEGAN MEATBALLS?
There are endless possibilities but a side salad and some bread are great starting points.
Here’s some bread ideas:
- Vegan Italian Cheesy Bread Rolls (photo shown above)
- Vegan Garlic Bread
- Easy Vegan Dinner Rolls
🥳 Get the Full Recipe
Vegan TVP Meatballs
Ingredients
- 1 cup vegetable broth
- 1 cup textured vegetable protein (TVP)
- 1 medium sweet onion, diced
- 5 tablespoons panko bread crumbs (use GF crumbs if needed)
- 2 tablespoons oat flour (or just rolled oats, all-purpose flour also works)
- 1 tablespoon nutritional yeast
- 1 tablespoon soy sauce (or alternative)
- 1 ½ teaspoons Italian Seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley roughly chopped (about 3-4 big leaves or 6-8 smaller ones)
- 1 teaspoon smoked paprika
- salt and black pepper, to taste
Instructions
- Preheat oven to 400˚F. Line a baking sheet with parchment paper.
- In a small sauce pan, bring vegetable stock to a boil. Add TVP to a bowl and pour boiling stock over the TVP. Cover and let sit for 5 – 10 minutes until completely soaked up.
- Place all the remaining ingredients into the bowl with the TVP. Using a spatula, mix evenly until it can stick together. Add extra breadcrumbs 1 tablespoon at a time if needed to help bind together if needed.
- Using a 1 tablespoon scoop, scoop out mixture and shape into a ball, pressing together to stick.
- Bake for about 12 – 15 mins until browned.Air-Fry Option – air fry at 400˚F in an air fryer for 10-15 minutes. Pan Sear Option – Or add a few tablespoons of oil to a skillet over medium, then fry for 5-8 minutes, or until all sides are browned, turning often. Note: may want to saute onions first if doing this method.
I just made these and they came out so good!! I followed the recipe although I used braggs liquid aminos instead of soy sauce and ended up using 7tbsp of panko to make them stick. I also added about 1/2tsp of ground fennel seeds and only used half an onion and sautéed it in a little butter before mixing it in. They taste almost identical to Gardein plant based frozen meatballs, but fresher and tastier!!! Amazing, will definitely make again.
So glad you loved them!
Flavor profile was spot on, I had to pan fry for a little crispness after baking
Glad you enjoyed!
Great recipe, but the mixing directions were a little misleading. You said to use a handheld mixer, so I just used my spoon to mix it all together. Of course, this did not give the right texture. When watching the video, I saw the use of a food processor. After using the food processor, everything held together perfectly. I think adding this option to the directions would make it more clear to those of us who might not have a handheld mixer. Otherwise, great recipe!
Thanks for your feedback. We have two videos for this and it appears that you saw the one with a food processor, but a mixer and a spoon/spatula also work as you can see in this video : https://www.youtube.com/watch?v=LZr3SGXVNWs&t=401s
Original video here: https://www.youtube.com/watch?v=LA3m7fvLXn8&t=18s
I did leave a note in the post about the processor. Thanks again for sharing.
I was referred here for tvp meatballs in a recipe for Swedish meatballs. Know to omit Italian seasoning – any other changes?
Nope, you can just make these and the sauce from that post 🙂
Can these be frozen
Yes, these can be frozen! either before baking or after baking and cooling then reheating