Easy Vegan Meatballs
These meatballs come together easily with no fancy equipment required!
Servings: 4 people
Calories: 168kcal
Equipment
- sheet pan
- parchment paper
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1/4 cup old fashioned rolled oats
- 1/4 cup whole wheat pastry flour or whatever flour you have on hand
- 1 tablespoon nutritional yeast
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dry yellow mustard powder
- 3/4 cup very hot water
- 2 tablespoons ketchup
- 2 tablespoons Bragg Liquid Aminos or soy sauce or tamari
- 1 tablespoon smooth almond butter
Instructions
- Add ingredients TVP through dry mustard to a medium bowl. Stir to combine.
- In a separate bowl, combine water, ketchup, and Bragg Liquid Aminos and stir until mixed. Pour into the TVP mixture and stir until combined. Spoon the almond butter on top of the mixture and let the whole thing rest and cool for about 5 minutes. This helps soften the almond butter to make it easier to mix in since many people keep it in the refrigerator. After 5 minutes, stir to combine well.
- Preheat oven to 375ºF. Line a baking sheet with parchment or a silicon baking sheet. Roll the mixture into balls about 1” in diameter and place on the baking sheet. Bake for 24 minutes flipping after 12 minutes.
- Serve with spaghetti and marinara sauce.
Video
Notes
These also make amazing meatball subs! Just pile 3 or 4 balls on your favorite roll, cover with marinara sauce, pan fried onions & peppers and cheese.