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.
Hi There
I just found this recipe and can’t wait to try it. I bought all of the ingredients, however, it looks like there are onions in it in the picture but not in the ingredients or recipe.
Can you confirm if there are onions and if yes how much onnion to use?
Thanks so much
Stephanie
Hi! Onions are the third ingredient in the list
OMG I thought I saw onion and bought one. I looked at this list 100 times yesterday and did not see onion lol
So sorry to have bothered you.
No need to apologize, it happens! I hope you love them!
I made this recipe last night and really enjoyed it. I did not have any breadcrumbs and wasn’t in the mood to make any, so i just tossed in a bit of almond flour instead. The mixture didn’t firm up enough for me to really shape meatballs properly, which I assume is due to the lack of breadcrumbs, so I spread it out in a baking dish and cooked per the instructions and it came out like seasoned ground beef. I am so glad I found this recipe. There has been more and more noise about how fake meats are not as healthy as we had been led to believe, and I am thrilled to be able to make my own. Also love how customizable the recipe is re how the meatballs will be seasoned. This is definitely a keeper.
I love that you had an accidentally mistake that actually ended up being lovely!
These are so simple to make and really delicious!! I love the texture and simple but balanced flavour. Also a big fan of the high protein content. Thanks for the recipe!
You’re so welcome!
Hi, I just found you guys and all your videos. You’re SERIOUSLY making me consider at least vegetarianism. My cooking is severely limited. I only have a toaster oven, instant pot (4qt), and a hot plate to make food. So adaptation is key. But, I digress. Here’s my question about these meatballs. . .can I freeze them and then bake or reheat them at another time?
Hi Jen! So glad you’re loving things here! Yes, these can be frozen! either before baking or after baking and cooling then reheating
Me too!
Love that for you Charlotte!
OMGEEEEEEE Please tell me you have the “SAUCE” recipe from the video somewhere on your site?!?!?!?!? It looked amazing!!! I will be making the meatballs this weekend and would love to start that sauce simmering early in the am so my fam and I can enjoy these for dinner 🙂
HAHA, we do. Here you go: https://makeitdairyfree.com/homemade-vegan-spaghetti-sauce/
The food processor is definitely the superior tool here. Please post that in the written recipe as well! I was wishing my meatballs didn’t have such big onion chunks as I was forming them. I only watched the video after getting them in the oven!
Thanks for a great recipe though!
Thanks for your feedback. Glad you enjoyed
Oh dear, just could not get mine to stick together. Help!
Did you make any changes?
Made these today for meal prep, and they are excellent! I love the simple ingredients! Definitely going into the rotation.
yay!