High Protein Vegan Meatballs
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.
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
Instructions
- Preheat oven to 350 degrees and grease or line a baking sheet.
- Add 1 Tb oil to a saucepan and saute the diced onion over medium-high heat for about 5 minutes until translucent.
- 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.
- Add the TVP and let it sit for about 5 minutes to hydrate.
- 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.
- Using your hands or a cookie scoop, form small meatballs and place on the cookie sheet.
- Bake for 15 minutes, flip, and bake for another 15 minutes until the outside is crispy.
- Once cooled, enjoy them in spaghetti, in soup, a salad, a sandwich, or with your favorite dipping sauce.