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 am actively mad at how fast these came together and how massively easy it was to make. Why have I wasted my time making elaborate recipes with a million ingredients which take so long to make!? This was here all this time. It has no right to be this delicious with how easy it it. I am so happy.
Omni boyfriend loved them. I made them in a muffin in in my air fryer as mini meatloaves. They came out so nice. I did modify the recipe slightly. I found the mix to be a tiny bit dry on my initial test, so I added a few TB of oil before portioning into the greased muffin tin. It made it so that the outsides got nice and crispy.
I have chopped onions in my freezer, so this came together really quickly. I made veggie stock using stock cubes. Since the recipe said I can use whatever flour I want, I used all purpose flour. I used my own home made breadcrumbs because the store didn’t have panko. But, the recipe shows you how to adjust if the mixture is too loose anyway, and it came out great.
I cannot get over how easy these are. I made them on a Thursday night, and it took less time than I thought it would.
Thrilled that you found this easy and you both enjoyed it so much!
Absolutely delicious! I have shared this recipe via your website with my vegan community. Thank you so much.
Glad you love it!
These were delicious and came together so quickly! I love the simple, inexpensive pantry ingredients. Better than any frozen veggies meatballs I’ve had! Thank you so much for the recipe.
so glad you enjoyed it
So grateful for this recipe! I used a food processor to prep it all, it worked well. I tried the pan fry and air fryer method you suggested and preferred the air fryer. I paired them with a vegan brown gravy and kale colcannon yesterday, and I’m actually making these again today to keep in the fridge to dip with BBQ sauce as a snack. Thanks for a great recipe!
So happy to hear that you enjoyed it!
Could these be frozen ?
Yes
As written these had too much smoked paprika for our tastes, but overall the technique and other flavors are the best I’ve tried. Highly recommend with maybe half the smoked paprika.
Thanks for your feedback!
I made these with a few tweaks. Used half an onion and half a minced carrot and fresh cilantro in place of parsley. Otherwise as written, cooked in air fryer. Best Veetballs ever!! Thank you for your great recipe.
So happy you enjoyed. Thanks for taking time to leave a review, we appreciate it