Vegan TVP Meatballs

4.94 from 43 votes

These vegan TVP meatballs are easy to make and taste absolutely delicious! Perfect for spaghetti, subs, and more!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Italian

Servings: meatballs

Calories: 61kcal

1 cup textured vegetable protein (TVP)
1 cup vegetable broth
1 medium sweet onion, diced
1 teaspoon garlic powder
1 ½ teaspoon Italian Seasoning
1 teaspoon dried parsley roughly chopped (about 3-4 big leaves or 6-8 smaller ones)
1 teaspoon smoked paprika
1 tablespoon soy sauce (or alternative)
1 tablespoon nutritional yeast
5 tablespoon panko bread crumbs (use GF crumbs if needed)
2 tablespoon oat flour (other flours work)
salt and black pepper, to taste

Preheat oven to 400 degrees F.
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 handheld mixer, mix evenly until it can stick together.
Add extra breadcrumbs 1 tablespoon at a time if needed to help bring together if needed.
Using a 1 tablespoon scoop, scoop out mixture and shape into a ball.
Bake for about 12 - 15 mins until browned.
Alternatively - cook at 400 degrees F in an air fryer for 10-15 minutes.
Or add a few tablespoons of oil to a skillet over medium, then fry for 5-8 minutes, or until all sides are browned.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

**Please see notes in post for making Top 8 Allergy friendly