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Allison Crawford at The Hungry Carrot

High Protein Vegan Meatballs

5 from 1 vote
These delicious plant-based meatballs are full of protein from black beans, wheat gluten, and TVP. Hearty and filling, they are great paired with vegan spaghetti, dressed up in a favorite sauce, or can be added to soups, salads, and sandwiches.
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Prep Time 5 minutes
Cook Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 235
Ingredients Method

Ingredients
  

  • 1/4 onion - diced
  • 2 cloves garlic - diced
  • 1 cup textured vegetable protein (TVP)
  • 3/4 cup vegetable broth
  • 1 can black beans
  • 1 tsp vegan Worcestershire
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 2 tbsp nutritional yeast
  • 1 tbsp italian seasoning
  • 1 tsp cumin
  • 3/4 cup vital wheat gluten
  • salt and pepper to taste

Method
 

  1. Preheat oven to 350 degrees and grease or line a baking sheet.
  2. Add 1 Tb oil to a saucepan and saute the diced onion over medium-high heat for about 5 minutes until translucent. 
  3. Add garlic and saute for another minute until fragrant. Add the vegetable broth and heat until warm, then turn off the heat and remove from the burner.
  4. Add the TVP and let it sit for about 5 minutes to hydrate. 
  5. While you are waiting, drain and rinse the black beans and mash with a potato masher or a fork. Once the TVP is hydrated, add the rest of the ingredients and mix well so the wheat gluten can fully form.
  6. Using your hands or a cookie scoop, form small meatballs and place on the cookie sheet. 
  7. Bake for 15 minutes, flip, and bake for another 15 minutes until the outside is crispy.
  8. Once cooled, enjoy them in spaghetti, in soup, a salad, a sandwich, or with your favorite dipping sauce.