TVP MEATBALLS RECIPES

TVP MEATBALLS RECIPE - FOOD.COM

Tvp Meatballs Recipe - Food.com image

I got this recipe from Cooks.com. Personally I think I'd like these meatballs a tad spicier. I used a nut oil instead of canola to fry the onion and garlic. I then used olive oil to fry the meatballs.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 36 meatballs

Number Of Ingredients 14

Ingredients

8 ounces by weight of dry textured vegetable protein
1 3/4 cups boiling water
1 small onion, diced
2 tablespoons canola oil
1 teaspoon minced garlic
1/2 teaspoon chili powder
1/2 teaspoon cilantro
salt and pepper
1/2 teaspoon dried oregano
1 tablespoon tamari soy sauce
1 tablespoon chopped fresh parsley
1/2 cup whole wheat flour
1 tablespoon oil (for frying the onion and garlic)
1/4 cup oil (to fry the meatballs)

Steps:

Boil your water and add it to the TVP and let it rehydrate for at least 10 minutes.
Saute the onion and garlic in the 1 tbsp oil. Add spices and mix well.
Add to the TVP mixture. Add in the flour.
Mold into 1 inch size meatballs. Press them together hard to keep them from crumbling.
Fry in the 1/4 oil turning meatballs around to cook all sides until crispy and golden brown.
Yields about 3 dozen.
Bon Appetit!

Nutrition Facts : Calories 30.6, FatContent 2.7, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 29.1, CarbohydrateContent 1.5, FiberContent 0.2, SugarContent 0.1, ProteinContent 0.3

VEGAN TVP MEATBALLS - SARAH'S VEGAN KITCHEN

Vegan TVP Meatballs - Sarah's Vegan Kitchen image

This is a quick and easy high-protein vegan meatball recipe that can easily be made gluten-free.

Provided by Sarah Sullivan

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 10

Number Of Ingredients 9

Ingredients

1 cup textured vegetable protein
7/8 cup vegetable broth (that’s 1 cup minus 2 tablespoons)
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons Italian seasoning
1 tablespoon vegan Worcestershire sauce, or soy sauce
2 tablespoons nutritional yeast
1/4 cup flour (any kind) or breadcrumbs
salt and pepper, to taste

Steps:

Bring veggie broth to a boil and pour over tvp. Cover and allow to sit for 10 minutes until completely absorbed. (A beef-flavored broth, such as the Better than Bouillon No Beef Base, will make these taste more convincing.)
Add the remaining ingredients and combine into a thick dough that holds together when squeezed in your palm. Depending on the type of flour you use, you may need to add a bit extra. If needed, add additional flour 1 tablespoon at a time. Stir thoroughly after each addition.
Add salt as needed, depending on whether the broth and Italian seasoning contain salt.
Shape mixture into 1 to 2″ balls.
To bake, cook in preheated 400°F for 20 minutes.
To pan-fry, heat a few tablespoons of oil in a skillet over medium heat. Fry meatballs for 5-8 minutes, tilting the pan to roll them around occasionally until they are evenly browned.

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