Easy Vegan Meatballs are delicious, hearty, packed with protein, can be made gluten-free, and are easy to make! The base is made with TVP (textured vegetable protein) which is a pantry-friendly ingredient made from soybeans. These flavorful, meaty, tender meatballs are perfect for spaghetti, subs, or any other dish that calls for traditional meatballs.
After the rave reviews for my breakfast sausages and taco meat (both made using TVP) I knew I had to create more delicious recipes using TVP! TVP (textured vegetable protein) is an inexpensive vegan protein. It's very mild in flavor, similar to tofu, so it can be seasoned any way you like. It's also gluten-free, easy to work with, and the perfect alternative for ground beef. So I knew that it would be the perfect texture for making amazing vegan meatballs! Boy was I right. Seasoned with onion, garlic, lots of basil, fennel, and black pepper, these meatballs are super tasty all on their own, or are perfect for adding to your favorite Italian dish.
Common questions:
How do you keep vegan meatballs from falling apart?
All-purpose flour binds the vegan meatballs and stops them from falling apart.
Can these meatballs be made gluten-free?
Yes! If you are gluten-free make sure you use a gluten-free substitute for soy sauce such as tamari. Also, sub the all-purpose flour for oat flour or a gluten-free all-purpose flour blend. The meatballs will be a little more tender, but will still taste great!
What are vegan meatballs made of?
This recipe is made with TVP, flour, onions, garlic, vegan beefless broth (or another kind of vegetable broth), and for flavor I add soy sauce (for salt and umami), nutritional yeast, basil, fennel, and black pepper.
WHAT IS TEXTURED VEGETABLE PROTEIN (TVP)?
TVP is the short form for Textured Vegetable Protein, which contains just one ingredient: soy flour. TVP is most commonly found in granules as I use in this recipe, but you can also find it in large pieces such as chunks, slices, and strips. It's very affordable and shelf-stable so it's a great food to keep in your pantry at all times. You may be able to find it in your grocery store in the health food section. Or you can find it at health food stores, international grocery stores, or you can order it online on amazon.
How much protein is in a vegan meatball?
These meatballs are bursting with protein! 1 meatball has just 59 calories and 5 grams of protein. (A beef meatball typically has 3.5 grams of protein per meatball).
How to make Easy Vegan Meatballs:
Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet.
Heat the oil in a large skillet or pan over medium-high heat. Add the onions and garlic and sauté until the onions turn translucent and begin to brown, about 5 minutes.
Stir in the TVP, broth, and soy sauce. Cover and cook at a gentle simmer until the TVP has softened and absorbed the broth, about 10 minutes.
Remove from the heat and mix in the spices, the nutritional yeast, basil, fennel, and pepper. Now stir in the flour and mix well to make a sticky dough mixture.
Once the dough is cool enough to handle, wet your hands (to prevent sticking), then take about 2 tablespoons of dough and gently roll it into a meatball and place it on the prepared baking sheet. Repeat to make about 14 meatballs. Space the meatballs out on the baking sheet so they aren't touching and lightly spray or brush the tops with a bit of oil. Bake for 30 - 35 minutes, stopping to turn the meatballs a few times during baking until the meatballs are golden and firm.
Enjoy the meatballs hot on pasta with marinara sauce, as an appetizer with dip, in a submarine sandwich, or any way else you like to enjoy them. To store, allow the meatballs to cool then store in an air-tight container in the refrigerator for 3 - 5 days or you can store them in the freezer.
These easy vegan meatballs are:
- easy to make and super tasty!
- high in protein
- can be made ahead of time and reheated
More vegan Italian recipes to try:
Vegan Zuppa Toscana
The Best Ever Vegan Lasagna!!!
Vegan Alfredo Pasta Bake
Easy Vegan Penne Alla Vodka
Vegan Creamy Pancetta & Pea Pasta
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
Easy Vegan Meatballs (TVP)
Ingredients
- 1 tablespoon olive oil, plus more for brushing
- 1 yellow onion, chopped
- 4 cloves garlic, minced or pressed
- 1 cup dry TVP granules, (textured vegetable protein)
- 1 cup vegan beefless broth, mushroom broth, or vegetable broth
- 2 tablespoons soy sauce, (gluten-free if preferred)
- 2 tablespoons nutritional yeast
- 1 tablespoon dried basil
- 1 teaspoon fennel seeds
- ½ teaspoon black pepper
- ½ cup all-purpose flour, (or sub oat flour for gluten-free)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet.
- Heat the oil in a large skillet or pan over medium-high heat. Add the onions and garlic and sauté until the onions turn translucent and begin to brown, about 5 minutes.
- Stir in the TVP, broth, and soy sauce. Cover and cook at a gentle simmer until the TVP has softened and absorbed the broth, about 10 minutes.
- Remove from the heat and mix in the nutritional yeast, basil, fennel, and pepper. Now stir in the flour and mix well to make a sticky dough.
- Once the dough is cool enough to handle, wet your hands (to prevent sticking), then take about 2 tablespoons of dough and gently roll it into a meatball and place it on the prepared baking sheet. I like to use a 2 tablespoon capacity cookie scoop to make this process super quick. Repeat to make about 14 meatballs. Space the meatballs out on the baking sheet so they aren't touching and lightly spray or brush the tops with a bit of oil. Bake for 30 - 35 minutes, stopping to turn the meatballs a few times during baking until the meatballs are golden and firm.
- Enjoy the meatballs hot on pasta, as an appetizer with dip, in a submarine sandwich, or any way else you like to enjoy them. To store, allow the meatballs to cool then store in an air-tight container in the fridge for 3 - 5 days or you can freeze them.
Notes
Nutrition
More meaty vegan recipes you might like:
Lena says
taste is wonderful. mine did not hold together well. did i leave too much water when the tvp was cooking? any suggestions?
Betsy says
Thanks! I think you are right. I had used vital wheat gluten as another reader mentioned as it has a lower glycemic index that all-purpose flour. Just read that the more protein or gluten in flour, the more moisture it absorbs. I will use more water or broth next time. Thanks again!
Jess @ IDTLC Support says
Good luck on your next attempt!
Betsy says
This tasted delicious, but I could not get it to form into meatballs. I have no idea what I did wrong. Ended up just cooking it in a skillet and using it as a sandwich filling.
Jess @ IDTLC Support says
Sounds like it wasn't quite sticky enough, but perhaps a little more broth would have done the trick.
Molly N says
I love your Italian seitan meatball recipe - many successful batches - so I decided to try your tvp recipe. I must have not cooked them enough, but they turned out gummy and not too appealing. I'm wondering if I could simmer them in marinara sauce after baking in the oven to improve taste and texture?
Christiane says
I made them today and I love them. Thanks for a new TVP recipe (cheap and easy to use). I have also made your Vegan Italian Seitan Meatballs several times, they are so good. I wonder if you have a preference between those two kinds of meatballs or if you use them for different applications?
Jess @ IDTLC Support says
So glad you liked the TVP meatballs! Both recipes were created to showcase amazing vegan meatball options. Some readers were requesting one without gluten and the TVP recipe can be made gluten free!
Rach says
These were very easy and my 3 flexitarians, including the 2year old finished the lot. I used semolina instead of flour (Nigella Lawson tip) and they worked perfectly. Thanks Sam for helping our family out at dinner time. Again xx
Jess @ IDTLC Support says
Fantastic! We're so glad to hear they were a hit!
Rochelle says
I just made these and subbed out the flour for 50grams of vital wheat gluten flour as I am diabetic. Lower carb higher protein, they were amazing!!
Jess @ IDTLC Support says
We're happy to hear you adjusted and enjoyed!
Sonya says
Hello. I like the idea of vital wheat replacement but how did you cook these? Vital wheat needs to be steamed or boiled. Thank you in advance.
Rochelle says
Hi Sonya, I only used 50 grams of vital wheat gluten flour as my mixture was very wet.. I subbed the onion for zucchini.. So its more of a binding agent than a dough like seitan. I just cooked them as per recipe they were perfect.
Susan says
I’m so excited!!! Another TVP recipe! Thank you so much, Sam. I will be trying it. Yay!
Sam Turnbull says
Yay! I hope you love it 🙂