This is a quick and easy meatball recipe that can easily be made gluten-free.
prep time: 10 MINScook time: 15 MINStotal time: 25 mins
1 cup textured vegetable protein
7/8 cups vegetable broth
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
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. Depending on the type of flour you use, you may need to add extra.
Add salt as needed, depending on whether the broth and Italian seasoning contain salt.
Shape mixture into 1-2" 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 and brown.