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Meaty Vegan Meatballs (Gluten-Free) Recipe

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4.1 from 8 reviews

These Meaty Vegan Meatballs are a flavorful and satisfying gluten-free dish made with textured vegetable protein (TVP) and a blend of rich seasonings. Perfect as a protein-packed vegan alternative, these meatballs are pan-fried to a golden brown and can be served immediately or with your favorite marinara sauce. They offer a hearty, nutritious option for anyone following a gluten-free or vegan diet.

Ingredients

Main Ingredients

  • 2 cups TVP chunks
  • 3 cups vegetable broth (hot)
  • 1/4 cup nutritional yeast
  • 1/4 cup water
  • 2 tbsp vegan Worcestershire sauce
  • 4 tsp white miso
  • 1 small shallot, chopped
  • 2 cloves garlic, roughly chopped
  • 1 tbsp onion powder
  • 1 tsp dried thyme
  • 1/2 tsp ground black pepper
  • 1 tsp sugar
  • 2 tsp gluten-free dark soy sauce (optional, for color)
  • 2 tsp beetroot powder (optional, for color)
  • 1/3 cup chopped fresh parsley
  • 2 tbsp psyllium husk powder
  • 2 tbsp oil (for pan-frying)

Instructions

  1. Rehydrate the TVP: Add the TVP chunks to a large mixing bowl. Pour the hot vegetable broth over them and let the TVP rehydrate for about 20 minutes, or until soft. Then, drain it and squeeze the chunks between your hands to remove as much moisture as possible. This step is essential to achieve the right texture.
  2. Process the seasonings: Add nutritional yeast, water, vegan Worcestershire sauce, white miso, chopped shallot, garlic, onion powder, dried thyme, ground black pepper, sugar, gluten-free dark soy sauce, and beetroot powder into a food processor. Blend for 20-30 seconds until a smooth, thick sauce forms.
  3. Add the TVP and parsley: Add the rehydrated TVP and chopped fresh parsley to the food processor. Pulse for 3-4 seconds until the TVP is roughly chopped and incorporated.
  4. Add the psyllium husk powder: Incorporate the psyllium husk powder by processing the mixture for another 4-7 seconds or until it resembles fine-ground meat. Test the mixture by pressing some between your fingers; it should hold together well. If not, process for an extra 2-3 seconds.
  5. Shape into balls: Use a cookie scoop to portion out 1 and 1/2 tablespoons of the mixture for each ball. Shape each portion into a round meatball and place on a plate or tray. Repeat until all the mixture is used.
  6. Pan-fry the meatballs: Heat 2 tablespoons of oil in a non-stick skillet over medium heat. Once hot, add the meatballs and pan-fry for 6-8 minutes, stirring regularly, until they are slightly golden brown on the outside.
  7. Serve or store: Serve the meatballs immediately on their own or with your favorite marinara sauce. Alternatively, store them in the refrigerator for up to 5 days for later use.

Notes

  • Ensure to properly squeeze out excess moisture from the rehydrated TVP for optimal texture.
  • If you don’t have beetroot powder or dark soy sauce, these color enhancers can be omitted without affecting flavor significantly.
  • These meatballs freeze well; store in an airtight container for up to 3 months.
  • Adjust seasoning to taste before shaping meatballs if desired.
  • Use a non-stick skillet to avoid sticking during pan-frying.

Find it online: https://cookedbysarah.com/meaty-vegan-meatballs-gluten-free-recipe/